Today, I’m excited to share a recipe for a hearty, simple, and rustic chicken stew with potatoes and eggplant. This is a complete family meal that’s not only delicious but also easy to prepare.<\/p>\n
This stew is quick to make and suitable for anyone. It’s the perfect dish for busy weekdays when you don’t have much time to spend in the kitchen. It’s a budget-friendly meal made with affordable and straightforward ingredients. Everything cooks together, allowing the flavors to blend beautifully.<\/p>\n
For 4 servings:<\/p>\n
– Sunflower oil: 3 tablespoons
\n– Chicken breast: 500 grams
\n– Onion: 1
\n– Carrot: 1
\n– Tomato paste: 1 tablespoon
\n– Large eggplant: 350 grams
\n– Potatoes: 600 grams
\n– Salt: 1 teaspoon
\n– Pepper: 1\/4 teaspoon
\n– Herbs de Provence: 1 teaspoon
\n– Bay leaves: 2
\n– Water: 250 milliliters
\n– Fresh parsley: 1 bunch<\/p>\n
Total time: 1 hour 15 minutes<\/p>\n
– Prep: 30 minutes
\n– Cook: 45 minutes<\/p>\n
Begin by prepping all your ingredients. Cut the chicken into small pieces. Peel and chop the onion. Peel the carrot and grate it. After washing the eggplant, dice it into cubes. Peel the potatoes and chop them into small pieces.<\/p>\n
Heat a large skillet or Dutch oven with the oil over medium heat. Add the chicken pieces and cook for about 10 minutes, stirring occasionally. Add the chopped onion and grated carrot, and continue cooking for another 5 minutes, stirring now and then. Stir in the tomato paste and cook for an additional minute.<\/p>\n
Next, add the diced eggplant, chopped potatoes, salt, pepper, Herbs de Provence, bay leaves, and water. Stir well, cover the pot, and let it simmer for about 25 minutes, stirring occasionally. After this time, check the seasoning and adjust if necessary. Finally, stir in the fresh parsley and serve the stew warm. <\/p>\n
This dish is not only filling and flavorful but also brings the simplicity and comfort of home cooking right to your table. Enjoy this warm, inviting stew with your loved ones any night of the week!<\/p>\n\n\n