A recipe for Chicken Provencal. Follow the simple recipe instructions for Chicken Provencal shared by other home cooking experts.
Ingredients
1 Eggplant (1 pound)1 lg. Onion
3 Tbs. Minced fresh garlic
4 Tbs. Olive oil, divided
1 Broiler-fryer, cut up (3 1/2
-pounds)
1 c. Canned low sodium or
-homemade chicken broth
2 Tbs. Dried marjoram, crumbled
1 1/2 c. Cherry tomatoes, halved
1/2 c. Pitted ripe olive halves
Directions
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 Tbs. hot oil until eggplant is crispy and onion is, lightlybrowned. Place in a large bowl. Heat remaining 3 Tbs. 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.
