Chicken Provencal Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chicken