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Chicken stewed with eggplant in cheese and sour cream sauce

Chicken stewed with eggplant in cheese and sour cream sauce

Category: Meat dishes
Chicken stewed with eggplant in cheese and sour cream sauce

Ingredients

Vegetable oil
large bulbs 2 pcs
chicken breasts 2 pcs
eggplant 1.5KG
sour cream 250 g
processed cheese (amber) 200 g
salt 1.5 tsp
paprika spoon, black pepper, hot red pepper 1 tsp

Cooking method

  • We left the vacation spontaneously, right from the dacha. All the neighbors considered it their duty to bring us something for the journey. And everyone, without exception, brought tomatoes, eggplants and peppers. And now for the second week we have been eating eggplants, peppers and tomatoes in different variations.
  • Today even our dachshund Zyama begged me for a hefty piece of raw eggplant. At first, I didn't even realize why he was jumping around me with a squeal: there was only an eggplant on the table. I gave him a small piece, Zyamka immediately swallowed it. The second flew away at the same speed. Zyamka's bowl, filled with pieces of eggplant, was emptied in a minute.
  • And when the main dish appeared on the table, the well-fed Zyamka lazily raised his head, yawned and did not show the slightest interest in the dish with a long name
  • Chicken stew with eggplant in cheese and sour cream sauce
  • Recipe from Irina Kutova from the site Good cuisine
  • Finely chop the onion.
  • Pour oil into a thick-walled cast iron or a saucepan and put on medium heat.
  • Add onions. Leave to simmer, stirring occasionally, while the chicken cooks.
  • Skin and bone cut from chicken breasts.
  • Cut into medium slices.
  • Add to the onion and stir.
  • Add the heat to maximum and after 3 minutes, when the chicken is warmed up, stir, cover and reduce the heat to below medium.
  • Prepare the eggplant. Cut off the stalk and peel.
  • (If the pot is large, then you can take 1.5 or even 2 kg of eggplant.)
  • Cut in half or quarter with washers 1 ~ 1.5cm thick.
  • Put the eggplants in a pot, stir.
  • Close the lid and simmer for about 5 minutes.
  • Add sour cream and melted cheese. (If you wish, you can skip the cheese; instead, increase the amount of sour cream to 500g.)
  • Season with salt, sprinkle with paprika and a pinch of black and red pepper. Mix.
  • Simmer for another 15 ~ 20 minutes on low heat, covered, until tender.
  • When serving, the dish can be sprinkled with finely chopped herbs


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