chicken provencal
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Eggplant (1 pound) |
| 1 large | Onion |
| 3 tablespoons | Minced fresh garlic |
| 4 tablespoons | Olive oil, divided |
| 1 | Broiler-fryer, cut up (3 1/2 pounds) |
| 1 cup | Canned low sodium or homemade chicken broth |
| 2 tablespoons | Dried marjoram, crumbled |
| 1½ cup | Cherry tomatoes, halved |
| ½ cup | Pitted ripe olive halves |
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.
Makes 6 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ] Posted by Fred Peters.
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