Chicken Provencale

Recipe Ingredients

1/2 teaspoon	2.5ml	Salt - divided
3		Chicken breast halves skinned - (1/2 pound)
3		Chicken thighs skinned - (1/2 pound)
3		Chicken drumsticks skinned - (3/4 pound)
1 tablespoon	15ml	Vegetable oil
1 1/2 cups	219g / 7.7oz	Chopped green bell pepper
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
1		Eggplant - (1-pound) peeled
		Cut crosswise into 1/4-inch slices
2		Tomatoes - peeled (medium)
		Cut crosswise into 1/4-inch slices
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 teaspoons	10ml	Dried whole basil
		Fresh basil - (optional)

Recipe Instructions

Sprinkle 1/4 teaspoon salt over chicken; set aside. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until browned.

Arrange chicken in a 13- x 9- x 2-inch baking dish; set aside.

Add bell pepper, onion, and garlic to skillet; saute 5 minutes over medium heat. Spoon over chicken. Arrange eggplant over chicken. Top with tomato; sprinkle with remaining 1/4 teaspoon salt, parsley, and dried basil. Cover; bake at 375 deg for 1 hour. Yield: 9 servings (serving size: 3 ounces chicken and 1/2 cup vegetables).

Source:
Cooking Light, Oct 1993, page 130

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