Chicken Saute with Summer Vegetables1
By Just A Pinch KitchenCrew
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- salt and pepper
- 3/4 c
- olive oil
- 7 lb
- chicken, frying pieces
- red peppers
- green peppers
- garlic cloves
- 2 lb
- 1/2 c
- fresh basil leaves, chopped
1Cut eggplant into approximately 3/4 inch cubes.
2Cut zucchini into thick slices.
3Put eggplant and zucchini in a colander, sprinkle generously with salt and let stand 30 minutes.
4Meanwhile heat 2 tablespoons of the oil in a frying pan over medium high heat.
5Sprinkle the chicken with salt and pepper, add to pan and brown well on both sides; add more oil as needed.
6Return all chicken to the pan, reduce heat to simmer, cover and cook until almost done about 20 minutes.
7Meanwhile slice the onions, cut the peppers into squares, mince the garlic and chop the tomatoes.
8Pat the eggplant and zucchini dry.
9In a dutch oven heat 2 tablespoons oil over high heat and add half of the eggplant.
10Cook stirring until browned and softened, about 5 minutes; remove and repeat with remaining eggplant adding more oil as needed.
11In the same skillet brown the zucchini, about 5 minutes.
12Add to the cooked eggplant.
13Add remaining 1 tablespoon oil to the pan, reduce the heat to low and saute the onions, red and green peppers.
14Cover and cook until softened about 15 minutes.
15Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until very soft.
16Add chicken and simmer until heated through about 30 minutes.
17Serve hot spinkled with fresh chopped basil.