Description
Very flavorful chicken with a delicious sauce! If you believe some sources, this dish belongs to the cuisine of the French kings. Don't know how true this is, but it is worthy of the Royal table. This recipe was posted on the website in 2008 by user jenny66 called "Harlesden" and is illustrated with me in the framework of "Coloring".
Ingredients
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Chicken
1 piece
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Onion
100 g
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Garlic
20 g
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Tomato
300 g
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Sweet white wine
150 g
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Eggplant
500 g
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Seasoning
-
Flour
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Olive oil
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Spices
Cooking
Prepare the necessary products.
Chicken cut into pieces, season with salt and pepper and fry in olive oil until Golden brown. Remove.
Onion cut into half rings and fry together with the finely crushed garlic in the same oil.
Add diced tomatoes and stew under cover for about 10 minutes.
In the frying pan, return chicken, add wine and some water. If necessary, still it needs more salt, add the "herbes de Provence" and simmer on low heat for 40 minutes (all depends on your chicken). The aroma is stunning!
Before serving, cut eggplant into thin circles, salt, breaded in flour and quickly fry until Golden brown in well heated oil.
On a plate lay out the eggplant, top with slices of chicken and pour all the sauce in which it was stewed. You can decorate the top with arugula.
Bon appetit!
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