Sunday, April 13, 2014

Chicken, zucchini and aubergines in the oven - recipe (including photos)

  • 5 pieces of chicken
  • 4-5 medium tomatoes
  • 3 young onions
  • 3 cloves of garlic
  • 2 aubergines
  • 2 zucchini (courgette)
  • 300 milliliters of tomato juice
  • 300 milliliters of red/white wine
  • 50 milliliters of olive oil
  • rosemary
  • thyme
  • laurel
  • pepper
  • salt

Heat the olive oil and add the chicken.
Add the pepper, the salt, some rosemary, thyme, 1 chopped clove of garlic and the laurel.
Let it fry at medium fire for 15 minutes or until yellow.

Meanwhile chop the zucchini, the aubergines, the young onions and mash the remaining garlic cloves.
Put the aubergines in a pot, spread some salt on top and let them rest for 30 minutes, throwing away their juice from time to time. 

When the meat is ready, take it out!

In the remaining olive oil from the pot, add the young onions and the remaining garlic and let it fry for 1 minute.

Add the chopped aubergines, the zucchini , and some salt and pepper.

Let everything fry in a covered pan for 15-20 minutes or until soft.

Uncover the pot! Add the wine and let it boil until the sauce is reduced in half.

Add the chopped tomatoes and the tomato juice and let it boil for another few minutes.

In an oven tray add the meat and the vegetables and put it in the oven at medium fire for 20 minutes or until the meat is ready.


The original recipe can be found here



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