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Chicken Provencal

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN PROVENCAL
 Categories: Chicken
      Yield: 6 Servings
 
      1    Eggplant (1 pound)
      1 lg Onion
      3 tb Minced fresh garlic
      4 tb Olive oil, divided
      1    Broiler-fryer, cut up (3 1/2
           -pounds)
      1 c  Canned low sodium or
           -homemade chicken broth
      2 tb Dried marjoram, crumbled
  1 1/2 c  Cherry tomatoes, halved
    1/2 c  Pitted ripe olive halves
 
  Trim ends of eggplant; cut into 1-inch slices, then into 1-inch
  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.
 
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