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1
Sprinkle chicken pieces with salt and pepper.
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2
Make slight gashes at thigh and wing joints to facilitate cooking.
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3
Set aside.
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4
Trim off ends of eggplants.
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5
Cut lengthwise in half and cut each half lengthwise into 3 long slices.
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6
Cut slices crosswise into inch pieces.
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7
There should be about 5 cups.
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8
Cut onion in half vertically.
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9
Cut each half crosswise into very thin slices.
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10
There should be about a cup.
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11
Cut cores from tomatoes.
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12
Cut tomatoes into inch cubes or slightly smaller.
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13
There should be about 1 1/2 cups.
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14
Heat oil in large skillet and add chicken pieces skin side down.
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15
Cook about 5 minutes on one side and turn, cooking 5 minutes more.
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16
Transfer chicken to platter.
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17
Add onions, garlic and eggplant to skillet.
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18
Cook, stirring, about a minute and add tomatoes.
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19
Stir.
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20
Add vinegar, wine and broth and bring to boil.
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21
Stir.
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22
Add bay leaf, thyme, salt, pepper and pepper flakes.
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23
Stir and return chicken to the skillet.
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24
Turn pieces in sauce.
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25
Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done.
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26
Remove bay leaf.
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27
Serve with sauce poured over and sprinkled with parsley.
