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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