Chicken with Eggplant is a tasty and flavorful dish typical of Italian cuisine. The combination of succulent chicken and tender eggplants makes this dish a true delight for the palate. The pancetta and white wine add an extra touch of flavor. Best enjoyed hot and accompanied by a good wine.
Cut the eggplants into strips as thick as a pinky finger, place them in a colander, sprinkle with coarse salt and let them drain for about an hour
Clean and cut the chicken into pieces, wash them and dry them
In a saucepan, sauté the minced garlic and pancetta in oil, add the chicken, brown it on all sides, sprinkle with wine, and once evaporated, add the chopped canned tomatoes; season with salt and pepper and cook
In the meantime, rinse the eggplants, dry them, and fry them in plenty of hot oil, but not smoking
Drain them when golden, salt them, and add them to the chicken that is almost cooked
Sprinkle with parsley, stir, and serve
Frying Pan
Wooden Spoon
Kitchen Knife
Keep the chicken with eggplant in the refrigerator for a maximum of 2 days.
Traditional Italian recipe
Italy
| Energy (kcal) | 142.9 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 1 |
| Fat (g) | 10 |
| of which Saturates (g) | 2.7 |
| Protein (g) | 12.05 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.05 |
