Crispy Chicken & Roasted Eggplant with Aioli
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1/2 lemon, cut into rounds
- 1 tsp. fresh thyme leaves
- Salt and Pepper
- Garlic cloves sliced
- WIne vinegar (optional)
- Chopped parsley (optional)
- 2 or 3 small garlic cloves pounded until smooth with pinch of salt
- 1 egg yolk
- 1 cup olive oil
- Position a rack in the lower third of an oven and preheat to 400°F.
- Season the chicken thighs on both sides with salt and pepper. In a 12-inch ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
- Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
- First trim off the stem and blossom ends and then cut the eggplant lengthwise into thick wedges or crosswise into fairly thick slices (1/2 inch thick is good: when cut too thin they will dry out before they have cooked through). Salt the pieces generously and let them stand for a few minutes. Meanwhile heat the oven to 400F and oil a baking sheet or shallow pan. Lay the pieces flat on the pan and then oil the upper side. Bake for 20 to 35 minutes, depending on the size of the wedges or slices. The eggplant is done when it is soft all over and brown on the underside (if the pieces are sticking, let them cool for a few moments, and they will be easier to lift). Serve right away, or dress with wine vinegar, slices of garlic, chopped herbs, EVOO, salt and fresh-ground black pepper and serve at room temperature.
- In a mixing bowl, add about half the garlic and half a teaspoon of water to the egg yolk: mix well with a whisk. Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the time. If the sauce is thicker than you like, thin it with a few drops of water Taste and add more salt and garlic, as desired.
- Not Included in Large Real Food Boxes: Salt, Pepper, Vegetable Oil, Wine Vinegar