chicken provencal

How To Make chicken provencal

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