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Chicken braised with eggplant
1 serving
fry the cut pieces of fillet and chicken legs in olive oil until a ruddy crust forms, then remove from the oil, and spit finely chopped onions, garlic and tomatoes on it, salt (to taste), put the toasted pieces of chicken and herbs, pour over the broth or water, add white wine and simmer. for the side dish, cut the processed eggplant into slices, salt, bake in flour and deep fry. onion, cut into rings, fry until golden. when serving, put pieces of chicken on a dish, pour with the sauce in which they stewed, put aubergines around, sprinkle with fried onion rings on top.
fry the cut pieces of fillet and chicken legs in olive oil until a ruddy crust forms, then remove from the oil, and spit finely chopped onions, garlic and tomatoes on it, salt (to taste), put the toasted pieces of chicken and herbs, pour over the broth or water, add white wine and simmer. for the side dish, cut the processed eggplant into slices, salt, bake in flour and deep fry. onion, cut into rings, fry until golden. when serving, put pieces of chicken on a dish, pour with the sauce in which they stewed, put aubergines around, sprinkle with fried onion rings on top.
chicken - 230 g, olive oil - 20 g, onions - 20 g, eggplant - 100 g, white table wine - 30 g, tomatoes - 60 g, vegetable oil - 10 g, flour - 10 g, garlic - 4 g, greens - 3 g, salt - 2 g
