This wonderful variant of a dinner (or a supper) perfectly will approach not only to men. The dish in any variations should contain extremely useful ingredients. The way of heat treatment of products - quenching - can also be considered quite healthy, at least, sparing. Of course, you should try to choose fresh and quality natural products.
Summer-autumn variant
Ingredients:
- chicken fillet without skin - about 300 g;
- onion - 1-2 pcs .;
- eggplant medium size - 1 pc .;
- sweet pepper - 2 pcs .;
- courgette zucchini - 1 pc. (a little young);
- broccoli (or color) - about 200 g;
- garlic - 2-4 cloves;
- dry spices to your liking.
- fresh herbs (basil, rosemary, parsley, coriander);
- pepper spicy red;
- olive oil;
- non-sulphated white wine - 60 ml.
Preparation
Eggplants will be cut into cubes and placed in a container of cold water for 5-8 minutes, and then discarded in a colander (the poison must go, but not all, in small quantities it is very useful, especially for men). Zucchini also cut into cubes, sweet pepper - short straws, and onions - quarter rings. Broccoli we will disassemble on an inflorescence. Chicken meat cut into small pieces.
On medium heat, save the onion in olive oil in a saucepan until light transparency. Add the pieces of meat and passeruem with onions until the color changes, actively stirring the spatula. Reduce the heat and simmer under the lid for 20 minutes, if necessary adding wine and / or water and stirring occasionally.
After the specified time, we put in the cucumber cubes of eggplant and zucchini. Season with dry spices. Stew for 10-15 minutes, then add the broccoli and sweet pepper. Cook all together for another 10-15 minutes and leave the minutes for 15 under the lid. Served with chopped garlic, spicy red pepper and sprinkled with chopped herbs. The dish can look like a vegetable stew with zucchini or as a thick soup. In any case, it perfectly replaces the first and second.
This dish should be served with light light table dry wines (better non-sulfited).
Winter-spring variant
Ingredients:
- lean meat of a rabbit or lamb without bones - about 300-400 g;
- onion - 1-2 pcs .;
- white strong unsweetened wine (sherry or madera) - 60 ml;
- string beans - 200 g (you can use frozen);
- Pumpkin flesh - 200 g;
- potatoes are not large - 2-3 pcs. (optional);
- tomato paste - 2 tbsp. spoons;
- garlic - 2-4 cloves;
- hot red pepper;
- dry spices to taste;
- fresh herbs (or dried herbs);
- olive oil;
- salt.
Preparation
From each bean pod we cut the tips and cut the pod into 3 parts. Meat cut into small pieces, onions - quarter rings. In a saucepan in olive oil, let's save onions on medium heat until light transparency. Add the meat and lightly fry, stirring, until the color changes. Reduce the heat and stew by covering with a lid for 30-40 minutes, if necessary adding wine with water and stirring occasionally. The meat will be soaked with fragrant wine and will become especially delicate and tasty, alcohol will evaporate.
In the cold season it is better to serve red table wine or strong special unsweetened wines.
It should be understood that the recipe is not strict, you can vary it by adding olives, capers, tomatoes and asparagus.