Recipe courtesy of Frederic Van Coppernolle
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Poulet a la Regina

Recipe courtesy of Frederic Van Coppernolle

Poulet a la Catalane

Recipe courtesy of Jean Lheritier

Regina Rossa

Biscotti Regina

Regina Margherita

Recipe courtesy of Bobby Flay

Torta Regina

Recipe courtesy of Wolfgang Puck

Regina Margherita

Recipe courtesy of Giorgio Giove

Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut)

Recipe courtesy of Norman Van Aken

Poulet Pochani

Recipe courtesy of The Elephant Walk

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking