Chicken Stew with Eggplant in Sour Cream

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Stew with Eggplant in Sour Cream

Ingredients

Eggplants - 2 lbs
Chicken fillet - 17.6 oz
Onion - 5 pieces
Vegetable Oil - 5 tablespoons
Wheat Flour - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Parsley - to taste
Boiling water - 1 fl oz
Sour Cream - 7.1 oz

Step by Step guide

Step 1

Cut the eggplants lengthwise into slices about 1 cm thick (peeling is optional) and fry in a pan with a small amount of vegetable oil until golden brown.

Step 2

Cut the chicken fillet into strips and fry in heated vegetable oil until cooked through. Add the diced onion and fry until golden. Sprinkle in the flour and fry, stirring, until the flour is absorbed.

Step 3

Add the sour cream and simmer on low heat to allow the sour cream to blend with the flavor of the flour.

Step 4

Add the eggplants, mix, season with pepper and salt, and add parsley. Pour in hot water to achieve the desired consistency, simmer for a few minutes, and let it rest.