Rinse the poultry, rub dry and cut in half. Rub with pepper and salt and dust with flour.
Heat the olive oil in a casserole. Brown the chicks in it until golden brown.
Peel the shallots and garlic cloves, chop finely and fry briefly. Extinguish with wine. Add the chopped tomatoes. Rinse the herbs. Cut the olives in half.
Rinse and clean the aubergines and cut them into small cubes. Add the herbs, aubergines and olives to the poultry. Cover and cook at medium temperature
for 40 minutes.
Season the sauce with salt, sugar and pepper. Cut out the herb bouquet before serving.
Serve with fresh baguette.
France
Our tip: It is best to use fresh herbs for a particularly good aroma!
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