Free Recipe Chicken Provencal
Recipe Type: Free Chicken Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Chicken Provencal Recipe
1 Eggplant (1 pound)
1 lg Onion
3 tb Minced fresh garlic
4 tb Olive oil, divided
1 Broiler-fryer, cut up (3 1/2
-pounds)
1 c Canned low sodium or
-homemade chicken broth
2 tb Dried marjoram, crumbled
1-1/2 c Cherry tomatoes, halved
1/2 c Pitted ripe olive halves
Chicken Provencal Preparation
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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