Recipe - Harvest Chicken Stew

4 cup Peeled eggplant; cut into 1
inch cubes
4 cup Small red potatoes; cut into
1/8 inch slices
4 Whole carrots; cut or sliced up
3 md Onions; cut into fourths
2 cn (14 One half oz. each)
readytoserve clear
chicken broth
2/3 cup Chopped parsley
2 teaspoon Dried thyme leaves
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half cup Cold water
2 tablespoon Allpurpose flour
6 Boneless; skinless chicken
breast halves, cut into
fourths, (about 1 One half lbs.)
One fourth cup Tomato paste
2 tablespoon Lemon juice

Notes; By Pepper Klitsch, Palmerton. The Times News, PA

Heat oven to 350€. Mix eggplant, potatoes, carrots, onions, broth, parsley,
thyme, salt, pepper and chicken in ovenproof dutch oven. Cover and bake 50
minutes. Shake cold water and flour in tightly covered container. Stir
flour mixture and remaining ingredients into stew. Cover and bake about 20
minutes longer or until chicken is done and is no longer pink in the
center. Serves 6.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998