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CHICKEN PROVENCAL

Category:    Chicken
Yield: 6 servings
 
      1    Eggplant (1 pound)                  1 c  Canned low sodium or
      1 lg Onion                                    -homemade chicken broth
      3 tb Minced fresh garlic                 2 tb Dried marjoram, crumbled
      4 tb Olive oil, divided              1 1/2 c  Cherry tomatoes, halved
      1    Broiler-fryer, cut up (3 1/2      1/2 c  Pitted ripe olive halves
           -pounds)                       
 
  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.
  
  Makes 6 servings.


 

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