Chicken fillet stewed with potatoes, eggplants and sweet peppers
5 servings
40 minutes
This recipe takes us to a cozy European kitchen where simple yet rich ingredients create a harmony of flavors. Chicken fillet infused with the aroma of fried onions becomes tender and juicy. Potatoes, crispy on the outside and soft on the inside, add heartiness to the dish. Slightly roasted eggplants reveal their velvety texture, while sweet peppers add freshness and vibrant colors. Notes of garlic and lemon juice provide a tangy zest, and dill completes the composition with a refreshing aroma. This dish is perfect for a family dinner or a cozy gathering with friends, offering the warmth of home and enjoyment of rich flavors.
1
Cut the eggplants into cubes, salt them, and let them sit for 7 minutes to remove the bitterness.
- Eggplants: 2 pieces
2
Cut the potatoes into strips and fry in vegetable oil until cooked (set aside separately).
- Potato: 7 pieces
- Vegetable oil: 30 ml
3
Fry the meat with onions. Set aside in a separate bowl.
- Chicken fillet: 200 g
- Onion: 2 pieces
4
Fry the washed eggplants with sliced peppers.
- Eggplants: 2 pieces
- Red sweet pepper: 2 pieces
5
At the end of frying, add crushed garlic to the eggplants and peppers, and simmer for 5 minutes.
- Garlic: 4 cloves
6
Remove from heat and mix everything with fried potatoes and meat.
- Potato: 7 pieces
- Chicken fillet: 200 g
7
Sprinkle with dill. Drizzle with lemon juice.
- Lemon juice: 1 tablespoon
8
Cover with a lid. Let it sit for 5 minutes.