in Recipes

Chicken with eggplant

updated

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Ingredients for 8 servings:

  • 1 kg chicken meat
  • 1 kg eggplant(s)
  • 1 onion(s)
  • 1 bell pepper(s), red
  • 300 g tomatoes
  • Thyme
  • salt and pepper
  • 1 bunch parsley, flat
  • butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken into bite-sized pieces, season with salt and pepper, and brown in 50g butter. Finely chop the onion and bell pepper, add, and cook. When the onion has browned, add the thyme and sliced ​​tomatoes. Let the tomatoes simmer for a short while. Peel and slice the eggplant, and sauté in butter. Transfer everything to a baking dish, season with salt and pepper, toss to combine, and bake in the oven at 180°C for 25 minutes. Sprinkle with chopped parsley to serve. Serve with potatoes or pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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