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    SKL: Chicken and Eggplant


    Source of Recipe


    Jane Brody

    * Exported from MasterCook *

    Chicken and Eggplant

    Recipe By : Jane Brody Recipe
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken, Low-fat, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 pounds chicken pieces -- skinned/fat removed
    salt and pepper -- to taste
    1 tablespoon oil
    1 large onion -- halved and sliced
    3 cloves garlic -- minced
    1 1/2 pounds eggplant -- unpeeled, cut in
    -- 1" cubes (5 cups)
    1/2 pound tomatoes -- cored, in 1" cubes
    1/4 cup red wine vinegar
    1/4 cup dry white wine
    1/2 cup chicken broth -- defatted
    1 bay leaf
    1/4 teaspoon thyme
    1/4 teaspoon red pepper flakes

    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.

    Posted by (Bobb1744), eat-lf digest

    MC format by Judi Mae Phelps (judimae@earthlink.net)

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