Chicken Provencal

Name: Chicken Provencal
Ingredients: 1 pound eggplant; 1 onion large; 3 tablespoons garlic Minced fresh; 4 tablespoons olive oil divided; 3 1/2 pounds broiler-fryer cut up; 1 cup chicken Canned low sodium or homemade, brot; 2 tablespoons marjoram Dried, crumbled; 1 cup cherry tomatoes halved; ripe olive cup Pitted, halves

9 ingredients

4 steps

Ingredients

1 pound eggplant
1 onion large
3 tablespoons garlic Minced fresh
4 tablespoons olive oil divided
3 1/2 pounds broiler-fryer cut up
1 cup chicken Canned low sodium or homemade, brot
2 tablespoons marjoram Dried, crumbled
1 cup cherry tomatoes halved
ripe olive cup Pitted, halves

Directions

1

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.
2

Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet.
3

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.
4

Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.