Cooking Recipe Chicken Provencal
Recipe Ingredients
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.