Description
My variation of the recipe Chickens "Melbourne&a mp;quot;. Simple to prepare, delicious, incredibly tender dish that will decorate not only the holidays, but everyday table.
Ingredients
-
Chicken
2 шт
-
Olive oil
100 г
-
Butter
80 г
-
Dry white wine
150 г
-
Water
250 мл
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Tomatoes in own juice
100 г
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Eggplant
0,5 кг
-
Tomato
0,5 кг
-
Garlic
2-3 зуб.
-
Potatoes
0,5 кг
-
Greens
-
Salt
-
Flour
Cooking
Have the chicken carcass and sauté in olive oil on high heat (about 10 minutes).
Pour into the pan the white wine, then filtered or boiled water.
Add peeled and mashed canned tomatoes, sprigs of greenery. Add salt, cover and leave to stew on medium heat for 40 minutes.
On a hot pan melt the butter and add olive (approximately 1:1).
Eggplant cut lengthwise with a thickness of less than 1 cm, roll in flour and fry in mixture of butter and olive oil. In the process of frying salt and pepper.
Roasted eggplant, lay out on paper towel to glass oil.
Slice the tomatoes in half rings. Fry in the oil in which the roasted eggplant. Add salt, pepper. The finished tomatoes on top, squeeze the garlic and gently spread all over the surface of the tomatoes.
To garnish, fry the potatoes, cut into thin strips.
Put the ready dish on a plate: the bottom layer of the aubergines, them fried tomatoes on top of the chicken, poured the sauce in which they were extinguished. Around - fried potatoes. Garnish with a sprig of parsley. Bon appetit!
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