Chicken Provencal
Yield
6 servingsPrep
30 minCook
45 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
1 pound |
*
|
| 1 | large |
onions
|
|
| 3 | tablespoons |
garlic
minced fresh |
|
| 4 | tablespoons |
olive oil
divided |
|
| 1 | each |
whole chicken
3 1/2 pounds |
*
|
| 1 | cup |
chicken broth, low salt
or homemade |
|
| 2 | tablespoons |
marjoram
dried, crumbled |
|
| 1 ½ | cups |
cherry tomatoes
halved |
|
| ½ | cup |
olives
pitted, ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
1 pound |
*
|
| 1 | large |
onions
|
|
| 45 | ml |
garlic
minced fresh |
|
| 6E+1 | ml |
olive oil
divided |
|
| 1 | each |
whole chicken
3 1/2 pounds |
*
|
| 237 | ml |
chicken broth, low salt
or homemade |
|
| 3E+1 | ml |
marjoram
dried, crumbled |
|
| 355 | ml |
cherry tomatoes
halved |
|
| 118 | ml |
olives
pitted, ripe |
*
|
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.
