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| 3 x ca. 450 g | Chicken pieces; skinned/fat removed |
| | salt |
| | pepper |
| 1 Esslöffel | oil |
| 1 gross | Onion; halved, sliced |
| 3 gross | cloves garlic minced |
| 1 1/2 x ca. 450 g | Eggplant; unpeeled, in 1" cubes; 5 cups |
| 1/2 x ca. 450 g | Tomatoes; cored, in 1" cubes |
| 1/4 Tasse | red wine vinegar |
| 1/4 Tasse | white wine dry |
| 1/2 Tasse | Chicken broth; defatted |
| 1 | Bayleaf |
| 1/4 Teelöffel | thyme |
| 1/4 Teelöffel | Hot red pepper flakes |
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Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter. Add to skillet: onion, garlic and eggplant. Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes. Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes. Until well cooked. Discard bay leaf before serving.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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