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.