Roast Chicken
4 servings
40 minutes
Chicken stew is a harmony of flavors and aromas born from European traditions. The combination of tender chicken breast, fragrant thyme, and sautéed vegetables makes the dish rich yet light. Eggplants give it a velvety texture, while sweet peppers and onions add fresh, sweet notes. Each serving is carefully arranged—juicy chicken rests on a bed of green salad complemented by vegetables, creating a striking contrast of colors and flavors. This dish is perfect for a cozy family dinner or a festive table setting. A side of mashed potatoes or buckwheat makes it hearty and versatile. The stew can be garnished with sprigs of parsley and dill to enhance its fresh aroma. The taste is classic, but each ingredient reveals it in a new way, creating gastronomic pleasure.
1
Cut the chicken breast lengthwise and slightly pound it.
- Chicken breast: 400 g
2
Heat vegetable oil in a pan and add thyme.
- Vegetable oil: 50 ml
- Fresh thyme: 3 stems
3
Then we rub the chicken meat with salt and black pepper and place it in a well-heated pan. We fry it on each side for 5-7 minutes.
- Ground black pepper: to taste
- Salt: to taste
4
In a separate pan, sauté the vegetables cut into thin strips in the following order: eggplant (2-3 minutes), then add onion (another 3-4 minutes) and bell pepper.
- Eggplants: 3 pieces
- Onion: 3 heads
- Sweet pepper: 3 pieces
5
We cook everything together for about 20 minutes, stirring regularly. When all the ingredients are ready, we lay salad leaves on a beautiful plate, place fried onions on them, then add eggplants with bell peppers, and finally top with fried chicken.
- Green salad: 50 g
6
This dish can be garnished with sprigs of dill and parsley. Mashed potatoes or fluffy buckwheat would be suitable as a side dish.