Fragrant chicken sausages in a sauce with mushrooms and eggplant
Chicken sausages in a sauce with mushrooms and eggplant - a recipe based on French cuisine. The first violin in the sauce is played by thyme, rosemary and red wine, the combination of aromas is simply incomparable, this is French classic. In late summer and autumn, you can enhance the mushroom note and replace mushrooms with porcini mushrooms. The dish turns out to be satisfying, it can be served without a side dish, just with a baguette or chibatta, slices of bread so deliciously dipped in a delicious and thick sauce. By the way, chicken sausages for this recipe are simply cooked at home, I will soon do and share my experience.
- Time for preparing: 30 minutes
- Servings Per Container: 2-3
Ingredients for chicken sausages in a sauce with mushrooms and eggplant
- 300 g chicken sausages;
- 200 g of fresh champignons;
- 200 g eggplant;
- 50 g of fennel;
- 50 g spinach;
- 120 g of onion;
- 2 cloves of garlic;
- 150 ml of dry red wine;
- 80 ml of thick cream;
- 20 g butter;
- thyme, rosemary;
- salt, pepper, olive oil;
- green onions for serving.
The method of preparation of fragrant chicken sausages in a sauce with mushrooms and eggplant
In a frying pan greased with olive oil, melt the butter, fry the chicken sausages for 3 minutes to get a golden crust. Spread the sausage on a plate, do not wash the pan.
Grind the cloves of garlic, cut the onions with feathers. First, put the garlic in the pan, then add the onions.
We cut off the stems and twigs of fennel, if the top layer of the onion has dried and wilted, then we remove it, you do not need to throw it away, it is perfect for the broth. Finely chopped fennel, add to the onion and garlic.
Then add the eggplant cut into thin slices. In this recipe for chicken sausages in a sauce, all vegetables can be fried at the same time, the taste will not especially change.
We wipe fresh champignons with a napkin, cut into thin strips. Add the chopped mushrooms to the fried vegetables, sprinkle with salt, simmer for 10 minutes. At this stage, the mushrooms will release a lot of moisture, since the lid is open, the moisture evaporates quickly.
Then we pour red dry wine into the pan, evaporate over half the medium heat. Use dry and semi-dry wine for sauces.
We return the fried sausages to the pan. We pick leaves from several branches of thyme and from one branch of rosemary. We cook sausage in a sauce without a cover for about 15 minutes, during which time the vegetables will become soft, the alcohol from the wine will completely evaporate, the gravy will slightly thicken.
Next, add finely chopped fresh spinach, young spinach can be chopped together with the stems.
Now we pour thick cream, together we salt and pepper to taste. Cream can be replaced with fresh sour cream or cream fresh, choose the ingredient at hand or like more. At this stage, you can also cut smaller sausages, cut conveniently with culinary scissors, so as not to damage the Teflon coating.
Stew chicken sausages in the sauce for another 5-7 minutes, remove the pan from the heat, leave for a few minutes.
Immediately serve aromatic chicken sausages in the sauce on the table. Before serving, sprinkle with finely chopped green onions.
Enjoy your meal.