Chicken Provencal

Directions

Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes.

Cut onion into quarters.

In large skillet, sauté 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.