Directions:
- Remove the tendon from the chicken. Cut the eggplant, tomatoes, onion and squash into small cubes. Cut the peppers in half and remove the seeds and the white skin inside. Rinse chickpeas until water runs clear, strain and put aside. Heat fry pan to high, when hot add butter and let it brown lightly. Add chicken and season with salt and pepper. When the chicken is brown but not completely cooked, remove from heat and set aside.
- Put fresh butter in the pan with the onions and let cook for a couple minutes, then add the peppers, eggplant and squash. If the pan becomes too dry add some more butter and the juice from the tomatoes. When cooked to more or less soft add the white wine. Reduce until a glaze forms, add the tomatoes at the last minute as well as the chicken. As soon as you add the last 2 ingredients turn off the flame. The chicken is still undercooked but it will slowly heat up with the vegetables. Check the seasoning, add the chiffonade of basil, bring to high heat and serve immediately. Decorate with a pretty basil leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1545.46 Kcal (6471 kJ) | ||
| Calories from fat | 892.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.13g | 153% | |
|---|---|---|---|
| Cholesterol | 242.95mg | 81% | |
| Sodium | 677.5mg | 28% | |
| Potassium | 2295.37mg | 49% | |
| Total Carbs | 107.4g | 36% | |
| Sugars | 30.55g | 122% | |
| Dietary Fiber | 14.59g | 58% | |
| Protein | 26.83g | 54% | |
| Vitamin C | 249mg | 415% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.6mg | 14% | |
| Calcium | 243.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 110.55 Kcal (463 kJ) | ||
| Calories from fat | 63.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 153% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 81% | |
| Sodium | 48.46mg | 28% | |
| Potassium | 164.19mg | 49% | |
| Total Carbs | 7.68g | 36% | |
| Sugars | 2.19g | 122% | |
| Dietary Fiber | 1.04g | 58% | |
| Protein | 1.92g | 54% | |
| Vitamin C | 17.8mg | 415% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.2mg | 14% | |
| Calcium | 17.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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