Poulet Sauté à l'Arlésienne (Chicken Sautéed in Oil with Fried Onion, Aubergine and Tomato)

Ingredients

• 1 chicken
• oil
• white wine
• garlic
• 1 decilitre tomatoed sauce Demi-glace
• onions
• aubergines
• seasoning
• flour
• tomatoes concassées
• butter

Instructions

1. Sauté the chicken pieces in oil, then take them out.
2. Deglaze the pan with white wine.
3. Add crushed garlic the size of a pea and a decilitre of tomatoed sauce Demi-glace, then reduce by a third.
4. Season the rounds of onion and aubergine, pass them through flour and fry them in oil.
5. Melt the tomatoes concassées in butter.
6. Dish up the chicken and sauce it, then surround it with alternating bouquets of the fried onions and aubergines and the tomatoes concassées.