Chicken with Eggplants
Main Dishes • Italian
Description
Chicken with Eggplants
Ingredients
- Butter 5 oz
- Poultry 0 lbs
- Dry White Wine 5 fl oz
- Eggplants 20 oz
- Passata Tomato Sauce 0 oz
- Wheat Flour 0 oz
- Tomatoes 5 oz
- Garlic 0 oz
- Vegetable Oil 5 fl oz
- Salad Potatoes 25 oz
- Parsley 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Fry portioned pieces of chicken in vegetable oil, pour in white wine and broth, add tomato paste to create a pink sauce, season with salt, add herbs, and simmer until cooked.
Step 2
Peel the eggplants, slice them into rounds, salt them, coat in flour, and fry.
Step 3
Sauté finely chopped tomatoes, add garlic. Fry the potatoes, which have been scooped out in small rounds. Use equal parts of butter and vegetable oil for frying.
Step 4
Pour the sauce over the prepared pieces of chicken. Arrange the eggplants around the meat, place the sautéed tomatoes on top, and surround with fried potatoes. A salad of your choice can be served separately.
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