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Chicken Provencale Recipe
Serves 6 Ingredients: 1 eggplant (1 pound)
1 large onion
3 tbsp minced fresh garlic
4 tbsp olive oil, divided
1 broiler-fryer, cut up (3 1/2, pounds)
1 cup canned low sodium or, homemade chicken broth
2 tbsp dried marjoram, crumbled
1 1/2 cup cherry tomatoes, halved
1/2 cup pitted ripe olive halves
Instructions: 1. Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes.
2. Cut onion into quarters.
3. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned.
4. Place in a large bowl.
5. Heat remaining 3 tablespoons oil in skillet.
6. Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
7. Wipe out skillet.
8. Return chicken to skillet; add broth and marjoram.
9. Bring to boiling; lower heat; cover.
10. Simmer for 30 minutes, turning occasionally, until chicken is tender.
11. Remove to serving platter; keep warm.
12. Place eggplant mixture, tomatoes and olives in skillet.
13. Cook, stirring constantly, until heated through.
14. Spoon over chicken.
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