Recipe - Chicken Provencal

1 Eggplant (1 pound)
1 lg Onion
3 tablespoon Minced fresh garlic
4 tablespoon Olive oil, divided
1 Broilerfryer, cut up (3 1/2
pounds)
1 cup Canned low sodium or
homemade chicken broth
2 tablespoon Dried marjoram, crumbled
1 One half cup Cherry tomatoes, halved
One half cup Pitted ripe olive halves

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini