chicken provencal

Ingredients For chicken provencal

  • 1 lb
    eggplant
  • 1 lg
    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

How To Make chicken provencal

  • 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.

Categories & Tags for Chicken Provencal:

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