You’ll need
- -4 chicken ham
- -3 tablespoons olive oil
- -table salt and freshly ground black pepper
- -1 small bulb, diced
- -2 medium garlic cloves, grind
- -1 tablespoon thyme leaves
- -1 small Italian aubergine
- -1 medium courgette
- -1 tomato
- -1/2 cups homemade chicken broth
- -1/2 cups chopped fresh basil leaves
- -Grated Parmesan for serving
Instructions
1
Cover the chicken on all sides with salt and pepper.
2 Heat 2
tablespoons of oil in a frying pan over medium heat. Put the chick leathered down and fry until it makes good friends (6 to 7 minutes). Then, flip over and fry 5 minutes longer. Place the bird on a plate and set aside.
3
In the same pan (that of step 2), add an extra tablespoon of oil and heat over medium heat. Add the onion and a pinch of salt. Simmer for about 1 minute. Then, season with garlic and thyme and fry until fragrant for about 30 seconds.
4
Wash vegetables and cut into small pieces.
5
In the pan, lower the eggplant, tomatoes, courgettes and pumpkin with the onions. Stir. Gently put the chicken pieces (from step 1) into the sauce and tomite 10-20 minutes until the ruddy crust.
6
Season to taste with salt and pepper, sprinkle with basil and grated parmesan. The dish is ready to serve!