Stewed Chicken Recipe with Ham and Eggplants


  • - 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.


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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