Composition / ingredients
Cooking method
We wash the chickens and divide them into several pieces. Pour olive oil into a frying pan, put it on the stove and fry the chickens over medium heat. Pour white wine and meat juice there, mix. Turn down the heat, add tomato puree, salt to taste and simmer, covered with a lid. If necessary, add a little water.
We will cook eggplants for a side dish to the chickens. We wash the eggplants and the mode with circles. Pour flour on a plate and breaded eggplant on both sides. Then fry the eggplants in pre-melted butter. We take out the eggplants and carefully put them in a plate. Next, cut the tomatoes into circles and fry them in oil. We put ready-made stewed chickens on a plate, put eggplants on one side, tomatoes on the other side. We decorate our food with parsley and pre-chopped garlic. This is a culinary recipe from Australian cuisine to prepare easily and quickly. The approximate time for cooking Melbourne Chickens is one and a half hours.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Juice - 36 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
