This classic Mediterranean dish features tender chicken pieces braised with fresh zucchini, eggplant, and tomatoes in a rich white wine sauce. The combination of olive oil, garlic, and fresh herbs like parsley and marjoram creates a fragrant and hearty meal. The vegetables are salted beforehand to remove excess moisture, ensuring they hold their shape and texture during cooking. Served with a thickened sauce and garnished with pimento strips, it is perfect for a family dinner or a casual gathering. Simple ingredients come together to create a deeply flavorful experience that highlights the essence of Mediterranean cooking.
Chicken A La Maridionale Part One
Description
This classic Mediterranean dish features tender chicken pieces braised with fresh zucchini, eggplant, and tomatoes in a rich white wine sauce. The combination of olive oil, garlic, and fresh herbs like parsley and marjoram creates a fragrant and hearty meal. The vegetables are salted beforehand to remove excess moisture, ensuring they hold their shape and texture during cooking. Served with a thickened sauce and garnished with pimento strips, it is perfect for a family dinner or a casual gathering. Simple ingredients come together to create a deeply flavorful experience that highlights the essence of Mediterranean cooking.Ingredients
Directions
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Cut the chicken into serving pieces and season with salt and freshly ground white pepper.
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In a large pot or Dutch oven, melt 2 tablespoons of sweet butter with 1/2 cup of olive oil over medium-high heat.
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Brown the chicken pieces on all sides until golden, then remove and set aside.
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In the same pot, saut&# 195;© 2 finely minced garlic cloves and 2 finely sliced onions until softened.
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Add 4 large peeled, seeded, and chopped ripe tomatoes and cook until they begin to break down.
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Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits.
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Add 1 1/2 cups of chicken stock and bring to a simmer.
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Prepare the bouquet garni by tying 3-4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, and 1/2 teaspoon dry thyme in cheesecloth with a string long enough to hang over the pot handle.
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Add the bouquet garni to the pot.
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Cube 2 small unpeeled zucchini and 1 small unpeeled eggplant, sprinkle with salt, and drain for 30 minutes to remove excess moisture.
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Add the drained zucchini and eggplant to the pot along with the browned chicken.
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Cover and simmer gently for about 25-30 minutes until the chicken is cooked through and vegetables are tender.
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Roast 1 green pepper, peel, and slice into strips.
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Mix 1 tablespoon of cornstarch with a little cold stock to make a smooth paste.
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Stir the cornstarch paste into the simmering sauce to thicken it slightly.
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Stir in 3 tablespoons of minced fresh herbs (parsley, chives, and marjoram).
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Add 1/2 cup of pimento cut into thin strips and the roasted green pepper strips.
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Simmer for another 5 minutes to meld flavors, then remove the bouquet garni.
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Serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
