Chicken Basque

• 2 frying chickens
• 4 tomatoes or 1 (28 oz.) can
• 3 cloves garlic, chopped
• 6 medium onions, quartered
• several Tbsp. flour
• 1 eggplant, cut into strips
• 1 lb. mushrooms
• 2 green peppers
• 1 c. white wine
• 1 c. bouillon
• lemon

1. Rub chicken with lemon and salt; brown in olive oil.
2. Cook with lid on until tender.
3. In another skillet, saute onions, green pepper, garlic and eggplant.
4. Remove to a large casserole; cook mushrooms and tomatoes.
5. Add to casserole.
6. Bone chicken and add to casserole.
7. In chicken skillet, add flour, bouillon and 1/2 cup white wine.
8. Add to casserole.
9. Put in a 325u0b0 oven for 2 hours. Add 1/2 cup wine during last 1/2 hour of cooking.
10. Serve with rice.

chickens, tomatoes, garlic, onions, flour, eggplant, mushrooms, green peppers, white wine, bouillon, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284752 (may not work)