Chicken Provencal
By: Melissa Peterman
Published: Thursday, February 11, 2010 - 4:07pm

Ingredients




1 pound Eggplant 
1 large Onion
3 tablespoons Minced fresh garlic
4 tablespoons Olive oil, divided
1 3 1/2 pounds Broiler-fryer, cut up 
1 cup Canned low sodium or homemade chicken brot
2 tablespoons Dried marjoram, crumbled
cup Cherry tomatoes, halved
cup Pitted ripe olive halves

Preparation

1 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. 2 Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet. 3 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. 4 Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.