How to Prepare Quick Eggplant and Chicken Braised in Tomato Sauce
Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a special dish, Steps to Make Favorite Eggplant and Chicken Braised in Tomato Sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant and Chicken Braised in Tomato Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Chicken Braised in Tomato Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant and Chicken Braised in Tomato Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Eggplant and Chicken Braised in Tomato Sauce using 15 ingredients and 7 steps. Here is how you can achieve that.
This is a eggplant and chicken braise in tomato I make quite often. It's a simple recipe but I wanted to keep so I uploaded it.
Don't stew it too much or the chicken will become hard.
Sprinkle on grated cheese if you like. Recipe by marimari kitchen. (For 2 portions of chicken thigh.)
Ingredients and spices that need to be Make ready to make Eggplant and Chicken Braised in Tomato Sauce:
- 2 Chicken thigh
- 1 Onion
- 2 long ones Japanese eggplant
- 1 tin ☆ Whole canned tomatoes
- 50 ml ☆ White wine
- 2 tsp ☆ Soup stock granules (Consommé bouillon powder)
- 200 ml ☆ Water
- 1 tsp ☆ Ketchup
- 1 tsp ☆ Honey
- 1 dash ☆ Soy sauce (a small amount)
- 1 Olive oil (as needed)
- 1 Salt and pepper (as needed)
- 2 cloves' worth Garlic
- 1 Flour (as needed)
- 1 Bay leaf (if available)
Steps to make Eggplant and Chicken Braised in Tomato Sauce
- Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it.
- Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic.
- Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well.
- Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic.
- Add the whole canned tomato mashing it and stew till the color changes a little.
- Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes.
- Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit.
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