Italian chicken with ciabatta and gremolata

Name: Italian chicken with ciabatta and gremolata
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 540 g chicken legs; 1 onion; 1 eggplant; 25 g unsalted butter or margarine; 1 g dried rosemary; 540 g passata tomato sauce; 2 ciabatta; 1 toe garlic; lemon; 10 g fresh parsley; 1 el traditional olive oil; 100 g Kalamata olives without pit

Delicious stew with chicken legs, eggplant, olives and rosemary in tomato sauce. Served with fried ciabattina and gremolata.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Using a sharp knife, make oblique indentations in the chicken legs (on the skin side) and sprinkle the legs with pepper and salt.
Clean the onion and finely chop. Wash the aubergine, remove the stem and halve in length.
Then cut into slices of ½ cm thick in width.
Heat the butter in a frying pan and fry the chicken in 5 min. Around golden brown. Add the onion, eggplant and rosemary and cook for 2 minutes.
Add the passata, bring to the boil, reduce the heat and simmer with the lid on the pan for 35 minutes.
In the meantime, preheat the oven to 200 ° C. Fry the rolls on a baking tray covered with parchment paper for about 10 minutes in the middle of the oven.
Meanwhile, make the gremolata. Clean the garlic and cut finely. Clean the lemon and grate the yellow skin of the lemon.
Cut the half lemon into 2 parts. Slice the parsley and mix with the garlic, oil and lemon zest.
Let the olives drain. Add to the stove and spread the oven over the plates. Garnish with a lemon wedge and serve with the gremolata and ciabattina's.