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トマト煮込み（鶏手羽のナスとトマトの煮込み）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

Chicken wings : 350g
ナス : 2〜3本
トマト : 200g
セロリ : 約5cm
玉ねぎ : 100g
ニンニク : 1かけ
Celery leaves : 適量
白ワイン : 50cc
バルサミコ酢 : 大さじ1
オリーブオイル : 大さじ1
塩胡椒 : 適量
塩 : 適量

Time required

55minutes

Procedure

1) Do the preparations 01:40
Make a hidden cut along the bone in the chicken wing.
Sprinkle salt and pepper on chicken wings.
Cut the eggplant into chunks.
2) bake 03:24
Add half the olive oil to a frying pan.
Place the chicken wings skin side down and cook over high heat for about 2 minutes.
Once browned, flip and continue cooking.
Turn off the heat and remove the chicken wings.
Drizzle with remaining olive oil.
Add the eggplant, sprinkle with salt and fry over high heat.
Add the garlic, onion and celery and sauté.
Put the chicken wings back in.
Add tomatoes.
3) Boil 08:23
Add white wine and balsamic vinegar to 2.
Reduce heat to medium-low.
Cover and simmer for 30 minutes.
Add the celery leaves and bring to a boil over high heat.
4) 盛り付ける 10:00
お皿に3を盛って完成。

Point

・Serves 2.
Use fully ripe tomatoes.
- Dice the onion, tomato, and celery.
・Cut the celery leaves into bite-sized pieces.
You can substitute herbs for the celery leaves.
・Chicken wing tips can be substituted for chicken drumsticks.
・The chicken wings won't taste as good unless you brown them properly.