Chicken stew with eggplants in a baking bag
Description
The dish is prepared without unnecessary complications. Chicken and eggplant stew is perfect as a main course for lunch or dinner. The dish is completely self-sufficient and requires no accompaniments, though you might serve it with fresh bread and pickles. The cooking sequence is thoroughly shown in the step-by-step instructions. The finished dish can now be served.
Instructions
- 1
Step 1
Peel and wash the carrots and onion, then chop them not too finely.
- 2
Step 2
Peel the potatoes, wash them, and cut into large pieces.
- 3
Step 3
Peel the eggplants, wash them, and cut into large cubes. Combine the onions, carrots, potatoes, and eggplants, season with salt to taste, and mix.
- 4
Step 4
Wash the chicken. I used chicken drumsticks, which I cut into thighs and legs. Place in a bowl, pour soy sauce over it. Add any dry spices to taste. Mix well and let it marinate for at least 30-40 minutes.
- 5
Step 5
Place the vegetables and chicken in a pot. Add sugar, sour cream, and tomato paste.
- 6
Step 6
Mix the vegetables with the chicken, sour cream, tomato paste, and spices.
- 7
Step 7
Place the vegetables with the chicken into a baking bag. Put it in the oven.
- 8
Step 8
Bake the chicken and vegetable stew in an oven preheated to 185–190 degrees for 55–60 minutes, until all ingredients are cooked through.
- 9
Step 9
Chicken and eggplant stew is ready.