- -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
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.
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.
Wash vegetables and cut into small pieces.
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.
Season to taste with salt and pepper, sprinkle with basil and grated parmesan. The dish is ready to serve!