Melbourne Chickens
4 servings
40 minutes
Melbourne Chickens is an Australian culinary creation that combines tender chicken meat with aromatic vegetables and an exquisite wine sauce. Inspired by the richness of local produce, the dish unites juicy eggplants, roasted to a golden crust, with spicy tomatoes and garlic. The chicken, simmered in white wine with tomato puree, takes on a subtle pink hue and rich flavor. A side of roasted potatoes and fresh herbs adds contrast in textures and makes the presentation more elegant. This dish is perfect for cozy family dinners or festive gatherings, filling the meal with warmth and refined taste.
1
Clean and slice the eggplants into rounds, salt them, coat in flour, and fry in a mixture of equal parts olive and butter.
- Eggplant: 250 g
- Wheat flour: 10 g
- Olive oil: 30 ml
- Butter: 15 g
2
In a separate pan, sauté the finely chopped tomatoes.
- Tomatoes: 20 g
3
Place sautéed tomatoes with minced garlic for aroma on each eggplant.
- Tomatoes: 20 g
- Garlic: 4 g
4
Wash and dry the chicken, then cut it into drumsticks and fillets.
- Poussin (young chicken): 220 g
5
Next, fry the chicken in olive oil for about 10 minutes until golden brown. Mix the released meat juice with white dry wine and add tomato puree to give the sauce a pinkish hue, season with salt to taste, add aromatic herbs, and simmer the fried meat for 25-30 minutes.
- Poussin (young chicken): 220 g
- Olive oil: 30 ml
- Dry white wine: 50 ml
- Tomato puree: 10 g
- Parsley: 1 bunch
- Olive oil: 30 ml
- Parsley: 1 bunch
6
Serve the chicken in this sauce. Garnish with eggplants, tomatoes, and pre-fried potatoes.
- Potato: 100 g
- Eggplant: 250 g
- Tomatoes: 20 g
