Braised chicken thighs with potatoes, a classic, and eggplant with lots of freshly picked garden scents. In a single category, all poultry are incorporated, starting from chicken, turkey, capon, hen, duck, and of course all birds. In the kitchen, they are common for being cheap and tasty, and many recipes can be prepared, from the most refined, like duck à l’orange or chicken Marengo invented by Napoleon’s chef, to the simplest, like boiled chicken.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 593.43 (Kcal)
- Carbohydrates 25.02 (g) of which sugars 5.91 (g)
- Proteins 47.42 (g)
- Fat 32.50 (g) of which saturated 6.95 (g)of which unsaturated 11.83 (g)
- Fibers 5.77 (g)
- Sodium 1,698.70 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 chicken thighs
- 1 eggplant
- 2 carrot
- 2 stalks celery
- 3 onions (small)
- 9 oz potatoes
- 3.5 oz white wine
- 2.8 tbsp extra virgin olive oil
- 5 oz water
- 1 square lemon zest
- 1.4 tsp salt
- 1 pinch pepper
- 1 clove garlic
- 2 sprigs rosemary
- 1 sprig basil
- 1 sprig thyme
- 1 fresh chili (spicy)
Tools
- Pan
- Cutting Board
- Knife
Steps
Today I am preparing braised chicken thighs. I finely chop the carrots, celery, and onion, and add the herbs: rosemary, basil, and thyme. I also add the chili pepper and garlic. I cut the eggplant into fairly large pieces, add pieces of lemon zest, and then cut the potatoes to the same size as the eggplant. I pour extra virgin olive oil into the pan and add the mixed sauté I prepared earlier. After a few minutes, I add the potatoes and then immediately the chicken thighs. I adjust the salt and pepper, let them brown, turning the thighs a couple of times. I deglaze with white wine and let it evaporate. I now add the eggplant, pour in the water, cover, and let it cook for 30 minutes over low heat. That’s all you need to do to prepare braised chicken thighs.
Here are the braised chicken thighs ready, a second course with a side dish that is both tender and juicy.
Tips
I would also like to recommend a Top List of simple chicken-based dishes for everyone. Here you can choose your favorite recipe.
https://blog.giallozafferano.it/vaipinacucina/piatti-a-base-di-pollo/
https://blog.giallozafferano.it/vaipinacucina/piatti-a-base-di-pollo/
FAQ (Frequently Asked Questions)
Why is it called Chicken Marengo?
Chicken Marengo is so named because Napoleon’s chef prepared it after, indeed, the Battle of Marengo to feed his emperor.
