One of the parts that I like most about chicken because of its tenderness is the thighs, with which I prepare many recipes, a very soft and digestive are the chicken ham with eggplants to which every day I am more fond of including in dishes, due to its low caloric intake.
Ingredients: 4 boneless chicken thighs, 4 slices of serrano ham, 4 pieces of roasted red pepper, 2 slices of soft cheese, 1 onion, 1 tomato, 1 carrot, 1 glass of red wine, 1 garlic clove, 1 bay leaf, 1 glass of chicken broth, olive oil, salt, pepper, 2 eggplants, ¼ kilo of mushrooms, 1 cup of bechamel and 4 tablespoons of grated cheese.
preparation: Fill each chicken thigh with a slice of ham, ½ slice of cheese and a strip of pepper, close them, tie with kitchen thread and pepper them. In a pan heat oil and fry the thighs along with the bay leaf, onion, tomato, garlic and carrot chopped. We lower the heat and let them cook for about 30 minutes by adding the wine and the broth or water halfway through cooking.
Cut the eggplants into 4 pieces and empty part of the pulp, trying not to break the skin; we chop the pulp removed and sauté it in a pan with little oil, when it begins to adore, we add the chopped mushrooms, let it saute a few minutes, salt and pepper and mix it with the bechamel and grated cheese. With this preparation we fill the eggplants and gratin them a few minutes under the grill.