Side Pannel
Chicken Provencal
Ingredients List
- 1 Eggplant (1 pound)
- 1 lg Onion
- 3 tb Minced fresh garlic
- 4 tb Olive oil, divided
- 1 Broiler-fryer, cut up (3 1/2
- -pounds)
- 1 c Canned low sodium or
- -homemade chicken broth
- 2 tb Dried marjoram, crumbled
- 1 1/2 c Cherry tomatoes, halved
- 1/2 c Pitted ripe olive halves
Directions
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.
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.
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