Braised Chicken with Potatoes and Eggplants
Main Dishes | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
You can also use any juicy meat instead of chicken.
Ingredients
- Chicken Thighs - 3 pieces
- Salad Potatoes - 10 pieces
- Eggplants - 2 pieces
- Orange Bell Peppers - 1 piece
- Onion - 2 pieces
- Tomatoes - 2 pieces
- Carrot - 1 piece
- Garlic - 3 cloves
- Salt - to taste
- Spices - to taste
- Herbs - 1 bunch
- Sour Cream - to taste
Step by Step guide
Step 1
Wash the thighs, chop them into large pieces, and fry for 5 minutes in a deep, thick-walled skillet or large saucepan in vegetable oil until golden brown.
Step 2
Slice the onion into thick half-rings, the carrot into half-rings, add to the chicken, and sauté lightly.
Step 3
Pour in water (based on how much liquid you want in the finished dish) and simmer covered for 15 minutes over low heat.
Step 4
Meanwhile, peel the potatoes and cut them into large pieces (if small, you can leave them whole), add to the chicken, and simmer-cook covered for another 20 minutes.
Step 5
Slice the eggplants into thick half-rings, dice the tomatoes and bell pepper, add everything to the skillet, season with salt, add spices to taste, and cook covered for 10 minutes.
Step 6
Add coarsely chopped garlic and herbs to the skillet or make a dressing from sour cream, garlic, and herbs.
Step 7
Serve hot in deep plates.
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