🫙 From the Spice Rack
Chicken Provencal
1 Eggplant (1 pound) 1 lg Onion 3 tb Minced fresh garlic 4 tb Olive oil, divided 1 Broiler-fryer, cut up (3 1/2 -pounds) 1 c Canned low sodium or -homemade chicken broth 2 tb Dried...
maineasy
Ingredients7 items
Ingredients
- 1eggplant (1 pound)
- 1large onion
- 3tbsp minced fresh garlic
- 4tbsp olive oil, divided
- 1broiler-fryer, cut up (3 1/2
- 11/2 c cherry tomatoes, halved
- 1/2cup pitted ripe olive halves
Directions
- 1
1 Eggplant (1 pound) 1 lg Onion 3 tb Minced fresh garlic 4 tb Olive oil, divided 1 Broiler-fryer, cut up (3 1/2 -pounds) 1 c Canned low sodi
- 2
cut into 1-inch slices, then into 1-inch cubes
- 3
Cut onion into quarters
- 4
In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned
- 5
Place in a large bowl
- 6
Heat remaining 3 tablespoons oil in skillet
- 7
Brown chicken pieces on all sides over moderately high heat
- 8
drain on paper towels