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| Home -> [Chicken, Poultry] -> [Chicken provencal Recipe] |
Chicken provencal
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| | Eggplant (1 pound) | | 1
| large | Onion | | 3
| tbsp | Minced fresh garlic | | 4
| tbsp | Olive oil, divided | | 1
| | Broiler-fryer, cut up (3 ?/td> | | | -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 |
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Procedures:
| 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. | | 15 | Makes 6 servings. | | 16 | [ 1001 home ideas magazine; june 1990 ] |
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