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Zucchini and eggplant stew with chicken

1932

Kitchen French

Calorie content 83.4 kcal

Portions 7 port.

Cooking time 40 minutes

Proteins * 6.1 gr.

Fats * 4 gr.

Carbohydrates* 8.3 gr.

Content

Vegetable stew with meat can be found on almost every table. This all-inclusive dish contains roasted meats and stewed vegetables. You can choose meat and vegetables according to your taste.

Ingredients

Cooking process

Wash the chicken wings and pat dry with paper towels. Wash the vegetables as well. Peel the onions, garlic and carrots. If the potatoes are young, then it is enough to wash them well.

Cut the wings at the joints into equal parts, fry them in a preheated skillet until golden brown.

Cut the potatoes into wedges and place them in the pan with the chicken. Reduce heat and fry for 3-5 minutes, stir occasionally.

Cut the carrots into thin slices and add them to the pan, fry for another 2-3 minutes.

Cut the onion into thin half rings, add it to the rest of the ingredients, cook the stew for another 3-4 minutes. The onion should be soft and lightly browned.

Cut the courgettes and eggplants into thin slices. Peel the bell peppers and cut into cubes. Add these vegetables to the skillet. Pour in some water, cover the skillet with a lid and simmer the stew over low heat for 7-10 minutes.

Finely chop the hot pepper. Pass the garlic cloves through a press. Add hot spices to the stew, season with salt and season to taste, stir and simmer for another 4-6 minutes.