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- Dry the chicken pcs thoroughly on paper towels. Season with salt and pepper. Heat the butter and 2 tb oil in a large chicken fryer or possibly skillet and saute/fry the chicken pcs a few at a time till proportionately browned on all sides. Remove the peices to a side dish, regulate the heat so as not to burn the fat and continue sauteeing. When all the chicken has been browned, add in the garlic and onions to the skillet and cook till soft and lightly browned. Add in the tomatoes and wine and bring the mix to a boil, scraping the bottom of the pan well. Season the mix with salt and pepper; add in the Bouquet Garni and the chicken stock and return the chicken pcs to the pan.Cover the skillet and simmer the chicken for 40-50 min. While the chicken is cooking, dry the zucchini and eggplant cubes well with paper towles. Heat 4 tb of extra virgin olive oil in a large skillet and saute/fry the eggplant till lightly browned. Remove the cubes to a thick layer of paper towels to drain. Add in more oil to the skillet and saute/fry the zucchini pcs till they are lightly browned. Remove them to a side dish and quickly saute/fry the green pepper strips for 3-5 min. Combine the eggplant, zucchini and pepper strips and reserve. When the chicken is done, remove it with a slotted spoon to a side dish. Strain the pan juices, pressing down well on the vegetables to extract all their juices. Return the juices to the pan and place the skillet over high heat. Beat in the cornstarch mix and add in the eggplant, zucchini and pepper strips.
- Season. Add in the mixed herbs or possibly parsely and pimiento. Pour the sauced over the chicken and serve.
- Foods", by Perle Meyers