chicken provencal

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.
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