Eggplant and Chicken Braised in Tomato Sauce

Name: Eggplant and Chicken Braised in Tomato Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

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.)

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.)

cookpad.japan @cookpad_jp

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.)

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.)

Saved

Ingredients

2 servings

2Chicken thigh
1Onion
2long ones Japanese eggplant
1tin ☆ 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)
1Olive oil (as needed)
1Salt and pepper (as needed)
2cloves' worth Garlic
1Flour (as needed)
1Bay leaf (if available)

Saved

Steps

1

Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it.
2

Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic.
3

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.
4

Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic.
5

Add the whole canned tomato mashing it and stew till the color changes a little.
6

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.
7

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.