Rosemary Chicken with Zucchini and Bell Peppers
Ingredients
- Ingredients
- 4 Chicken breasts
- 2 rosemary
- 1 Eggplant
- 3 Zucchini
- 2 garlic cloves
- 2 Red Bell pepper
- 2 Tomatoes
- 200 milliliters white wine
- sugar
- salt
- freshly ground peppers
- olive oil (for frying)
Preparation steps
Rinse the chicken breasts and pat dry.
Pluck off the rosemary and chop finely.
Rinse eggplant, brush, cut into quarters lengthwise and cut into large pieces.
Rinse zucchini, trim and cut into thick slices.
Peel garlic cloves and finely chop.
Rinse bell peppers and peel skins with a peeler. Halve, seed and remove stems. Coarsely chop.
Dip tomatoes in boiling water, peel, quarter, remove the stems and chop.
Season chicken with salt, pepper and rosemary. Sear in a pan with hot olive oil on all sides briefly, then cook on low heat until golden brown, turning occasionally, 6-8 minutes.
Sauté garlic briefly in hot oil in a frying pan. Add eggplant and zucchini and deglaze with white wine. Mix in tomatoes and bell peppers and simmer 5-6 minutes. Stir occasionally. Season with sugar, salt and pepper.
Distribute vegetables on plates and place chicken on top. Serve.
