Chicken Provencal Recipe

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Chicken Provencal

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Ingredients

1 lb
eggplant
1 large
onion
3 Tbsp
garlic clove, minced
4 Tbsp
olive oil
3.5 lb
chicken, cut up
1 c
chicken broth
2 Tbsp
marjoram
1.5 c
cherry tomatoes, halved
1/2 c
olives, pitted and halved

Directions Step-By-Step

1
Rim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters.
2
Cut onion into quarters.
3
In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is lightly browned.
4
Place in a large bowl.
5
Heat remaining 3 tablespoons oil in skillet.
6
Brown chicken pieces on all sides over moderately high heat; drain on paper towels.
7
Wipe out skillet.
8
Return chicken to skillet; add broth and marjoram.
9
Bring to boiling; lower heat; cover.
10
Simmer for 30 minutes, turning occasionally, until chicken is tender.
11
Remove to serving platter; keep warm.
12
Place eggplant mixture, tomatoes and olives in skillet.
13
Cook, stirring constantly, until heated through.
14
Spoon over chicken.

About this Recipe

Course/Dish: Chicken
Regional Style: French
Other Tag: Quick & Easy