Chicken Provencal

• 1 pound eggplant
• 1 onion large
• 3 tablespoons garlic Minced fresh
• 4 tablespoons olive oil divided
• 3 1/2 pounds broiler-fryer cut up
• 1 cup chicken Canned low sodium or homemade, brot
• 2 tablespoons marjoram Dried, crumbled
• 1 cup cherry tomatoes halved
• ripe olive cup Pitted, halves

1. Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl.
2. Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet.
3. Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm.
4. Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.

eggplant, onion, garlic, olive oil, chicken, marjoram dried, tomatoes, olive

Taken from www.yummly.com/recipe/Chicken-Provencal-1651818 (may not work)