Season the pieces of chicken and sauté them in oil; remove, cover and keep warm.
Deglaze the pan with white wine, add a small crushed clove of garlic and
Arrange the chicken in a deep dish and surround with alternate bouquets of onion rings and slices of eggplant both seasoned, floured and deep fried in oil, and roughly chopped flesh only of tomato cooked in a little butter.
© 1903 All rights reserved. Published by Taylor and Francis.