| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Breads, Chicken, Ethnic, Main dish, Vegetables | 6 | Servings | |
INGREDIENTS
| E ***** |
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)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g