1 Eggplant (1 pound)
1 large Onion
3 tbsp Minced fresh garlic
4 tbsp Olive oil, divided
1 Broiler-fryer, cut up (3 1/2 pounds)
1 cup Canned low sodium or homemade chicken broth
2 tbsp Dried marjoram, crumbled
1 1/2 cup Cherry tomatoes, halved
1/2 cup Pitted ripe olive halves
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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 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl.
Heat remaining 3 tablespoons 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.
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