Chicken stew with eggplants in sour cream
8 servings
60 minutes
Chicken stew with eggplants in sour cream is a harmony of tender chicken fillet, juicy eggplants, and creamy sour cream that creates a cozy and rich flavor. This dish is inspired by European traditions of simple yet exquisite home recipes where every detail matters. Eggplants give it a velvety texture while sour cream enriches the taste with softness and a slight tanginess. Light spices, parsley, and golden onions enhance the flavor of each ingredient, turning the stew into true delight. It’s an ideal option for both family dinners and guests as it is not only tasty but also aromatic and warming. It can be served with soft bread or rice to complement the dish and reveal its new facets.
1
Slice the eggplants lengthwise into 1 cm thick pieces (peeling is optional) and fry in a little vegetable oil until golden brown.
- Eggplants: 1 kg
- Vegetable oil: 5 tablespoon
2
Cut the chicken fillet into strips and fry in heated vegetable oil until cooked. Add diced onion and fry until golden. Sprinkle in flour, stirring to let it "absorb".
- Chicken fillet: 500 g
- Vegetable oil: 5 tablespoon
- Onion: 5 piece
- Wheat flour: 20 g
3
Add sour cream and simmer on low heat to let the sour cream release the color and flavor of the flour.
- Sour cream: 200 g
4
Add eggplants, mix, season with pepper and salt, and add parsley. Pour hot water to the desired consistency, simmer for a few minutes, and let it rest.
- Eggplants: 1 kg
- Ground black pepper: to taste
- Salt: to taste
- Parsley: to taste
- Boiling water: 50 ml