Chicken and eggplant

4 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon Oil
1 large Onion; halved, sliced
3 larges Cloves garlic; minced
1½ pounds Eggplant; unpeeled, in 1\" cubes; 5 cups
½ pounds Tomatoes; cored, in 1\" cubes
¼ cup Red wine vinegar
¼ cup Dry white wine
½ cup Chicken broth; defatted
1 Bay leaf
¼ teaspoon Thyme
¼ teaspoon Hot red pepper flakes

Directions

From: "Tina D. Bell" <tdbell@...> 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.

MC-Recipe Digest V1 #201

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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