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
- extra virgin oil
- 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.