Braised Chicken with Potatoes and Eggplants
Main Dishes • European
Description
You can also use any juicy meat instead of chicken.
Ingredients
- Chicken Thighs 3 pieces
- Salad Potatoes 10 pieces
- Eggplants 2 pieces
- Orange Bell Peppers 1 piece
- Onion 2 pieces
- Tomatoes 2 pieces
- Carrot 1 piece
- Garlic 3 cloves
- Salt to taste
- Spices to taste
- Herbs 1 bunch
- Sour Cream to taste
Step-by-Step Guide
Step 1
Wash the thighs, chop them into large pieces, and fry for 5 minutes in a deep, thick-walled skillet or large saucepan in vegetable oil until golden brown.
Step 2
Slice the onion into thick half-rings, the carrot into half-rings, add to the chicken, and sauté lightly.
Step 3
Pour in water (based on how much liquid you want in the finished dish) and simmer covered for 15 minutes over low heat.
Step 4
Meanwhile, peel the potatoes and cut them into large pieces (if small, you can leave them whole), add to the chicken, and simmer-cook covered for another 20 minutes.
Step 5
Slice the eggplants into thick half-rings, dice the tomatoes and bell pepper, add everything to the skillet, season with salt, add spices to taste, and cook covered for 10 minutes.
Step 6
Add coarsely chopped garlic and herbs to the skillet or make a dressing from sour cream, garlic, and herbs.
Step 7
Serve hot in deep plates.
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