Stewed Chicken Recipe with Ham and Eggplants

Ingredients

  • - For 4 people:
  • 1 chicken
  • 150 gr. Serrano ham
  • 1 eggplant
  • 1 onion
  • 1 clove garlic
  • 1/2 glass of white wine
  • 1/2 l. of broth
  • 1 teaspoon cornmeal
  • Water
  • extra virgin oil
  • Salt
  • Pepper
  • chopped parsley

Preparation of the recipe for stewed chicken with ham and eggplants

Clean the chicken, chop and pepper. Fry in a pan with oil and remove to a platter.

In the same oil, simmer the rolled garlic and chopped onion. Once poached, add the diced eggplant, sauté and add the chopped ham.

Place the chicken in a casserole and add the glass of wine, the vegetables poached with the ham and the broth. Cover and stew for approximately 30-35 minutes. Add a bowl of broth occasionally.

To fatten the sauce pour cornmeal tied with cold water and mix well. Sprinkle with chopped parsley and serve in a bowl.

Advice

It is recommended to salt the eggplant before cooking to eliminate its bitter juice content. The most appropriate is to slice or cut it into small cubes and then add a little salt. Let stand about 30 minutes to release the juice. Instead of salt, you can add some lemon juice.

Video: Chicken and Eggplant Stew with Brown Rice! Spice & Advice, a cooking show with Victor (February 2020).

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