*  Exported from  MasterCook  *
 
                             Chicken Provencal
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving