INGREDIENTS

INSTRUCTIONS

Dry the chicken pieces thoroughly on paper towels. Season with salt
and pepper. Heat the butter and 2 tb oil in a large chicken fryer or
skillet and saute the chicken pieces a few at a time until evenly
browned on all sides. Remove the peices to a side dish, regulate the
heat so as not to burn the fat and continue sauteeing. When all the
chicken has been browned, add the garlic and onions to the skillet  and
cook until soft and lightly browned. Add the tomatoes and wine  and
bring the mixture to a boil, scraping the bottom of the pan well.
Season the mixture with salt and pepper; add the Bouquet Garni and  the
chicken stock and return the chicken pieces to the pan.Cover the
skillet and simmer the chicken for 40-50 minutes. While the chicken  is
cooking, dry the zucchini and eggplant cubes well with paper  towles.
Heat 4 tb of olive oil in a large skillet and saute the  eggplant until
lightly browned. Remove the cubes to a thick layer of  paper towels to
drain. Add more oil to the skillet and saute the  zucchini pieces until
they are lightly browned. Remove them to a side  dish and quickly saute
the green pepper strips for 3-5 minutes.  Combine the eggplant,
zucchini and pepper strips and reserve. When  the chicken is done,
remove it with a slotted spoon to a side dish.  Strain the pan juices,
pressing down well on the vegetables to  extract all their juices.
Return the juices to the pan and place the  skillet over high heat.
Beat in the cornstarch mixture and add the  eggplant, zucchini and
pepper strips. Season. Add the mixed herbs or  parsely and pimiento.
Pour the sauced over the chicken and serve.  From "Seasonal Kitchen, a
Celebration of Fresh Foods", by Perle  Meyers Shared by Terri Woltmon
on Echo board, and formatted for MM by  Marge Nemeth.  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g