Recipe - Chicken And Eggplant

3 pound Chicken pieces; skinned/fat
removed
Salt and pepper; to taste
1 tablespoon Oil
1 lg Onion; halved, cut or sliced up
3 lg Cloves garlic; minced
1 One half pound Eggplant; unpeeled, in 1"
cubes; 5 cups
One half pound Tomatoes; cored, in 1" cubes
One fourth cup Red wine vinegar
One fourth cup Dry white wine
One half cup Chicken broth; defatted
1 Bay leaf
One fourth teaspoon Thyme
One fourth teaspoon Hot red pepper flakes

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Thu, 15 Aug 1996 21:30:19 0700 (PDT)
Recipe By : Jane Brody Recipe/Bobb1744

Season chicken with salt and pepper. In electric frypan or large deep
skillet, heat oil and brown chicken for 5 minutes on each side. Remove from
skillet to bowl or platter. Add to skillet: onion, garlic and eggplant.
Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white
wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper
flakes. Return chicken pieces to skillet. Baste occasionally with sauce.
Cover and simmer for 20 minutes. until well cooked. Discard bay leaf before
serving.

MCRecipe Digest V1 #201

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.