Stewed chicken with potatoes and eggplants
6 servings
70 minutes
Braised chicken with potatoes and eggplants is a cozy dish of European cuisine that aligns with the traditions of home. Tender pieces of chicken infused with the aroma of vegetables create a harmony of flavors. Potatoes add heartiness, eggplants provide a soft texture, while tomatoes and peppers refresh the overall taste. Onions and garlic add spice, and herbs finish it off with fresh notes. This dish is perfect for a family dinner when you want to warm up with something comforting and aromatic. It's easy to prepare but its flavor makes you think of homey comfort and leisurely evenings at the table. Served hot in deep plates, especially delicious with a creamy dressing. A classic that delights with simplicity and richness of taste.
1
Wash the chicken thighs, chop into large pieces, and fry for 5 minutes in a deep heavy skillet or large saucepan in vegetable oil until golden brown.
- Chicken leg quarters: 3 pieces
- Sour cream: to taste
2
Cut the onion into thick half-rings, the carrot into half-rings, add to the chicken and sauté lightly.
- Onion: 2 pieces
- Carrot: 1 piece
3
Pour in water (based on how much liquid you want in the final dish) and simmer covered for 15 minutes on low heat.
- Chicken leg quarters: 3 pieces
4
At this time, peel the potatoes and cut them into large pieces (if small, they can be left whole), add to the chicken, and simmer under the lid for another 20 minutes.
- Potato: 10 pieces
5
Cut the eggplants into thick half-rings, tomatoes into cubes, peppers into cubes, add everything to the pan, salt it, add spices to taste, and cook covered for 10 minutes.
- Eggplant: 2 pieces
- Tomatoes: 2 pieces
- Bell pepper: 1 piece
- Salt: to taste
- Spices: to taste
6
Add coarsely chopped garlic and herbs to the pan or make a dressing from sour cream, garlic, and herbs.
- Garlic: 3 cloves
- Fresh herbs: 1 bunch
- Sour cream: to taste
7
Serve hot in deep plates.
