Chicken Provencal Recipe

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Chicken Provencal

Kitchen Crew


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


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

About this Recipe

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