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Chicken, Potato and Artichoke Torta

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“Courtesy Saveur Magazine”
3hrs 30mins

Ingredients Nutrition


  1. Sprinkle eggplant with salt and let stand for 2 hours.
  2. After about 1 hour peel potatoes, halve lengthwise and cut into long thin slices. Wash well and pat dry with paper towels.
  3. Rinse eggplant and squeeze out the water.
  4. Season chicken with salt and pepper.
  5. Brown bacon or pancetta in a medium skillet then remove from pan.
  6. Brown chicken for 30 seconds on a side and remove from pan.
  7. And cut chicken into bite size pieces.
  8. Add artichoke to skillet and cook until golden around the edges, 1 to 2 minutes. Transfer artichokes to a bowl.
  9. Deglaze skillet with wine and stock an boil down until it’s a syrupy glaze. Scrape into the bowl with artichokes.
  10. Add chicken, chives, thyme, 1 tbl of lemon juice. Season with 1 tsp salt and ½ tsp pepper and toss lightly to mix. Cover and set aside.
  11. Preheat oven to 450 degrees.
  12. Heat 2 tbl oil in skillet. Add eggplant an cover, cook for about 10 minutes. Add sugar and slowly cook uncovered for 5 more minutes. Add parsley and garlic for another 5-8 minutes. Set aside on paper towels to absorb excess fat.
  13. In the same skillet add some olive oil and working in batches add potatoes and cook until just pliable, 2-3 minutes.
  14. Place about 1/3 of potatoes overlapping in a buttered 9 inch baking dish. Cover with chicken pancetta, artichokes and eggplant. Arrange remaining potatoes on top and cover with a sheet of foil. Bake for 20 minutes. Remove foil and bake uncovered for 30 more minutes. Brush top with butter and place under broiler for 1-2 minutes.

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