Lisa made nice a dinner of us. Starting with her Special Edition Pink Knife.
The parsley is from our herb garden.
CHICKEN PROVENCAL
2 (2 1/2 - 3 lbs.) chicken
10 tbsp. olive oil
1 eggplant, thinly sliced
6 tomatoes, thickly sliced
1 c. white wine
2 tsp. tomato paste
1/2 c. water
Salt & pepper to taste
1/4 c. chopped parsley
2-3 cloves crushed garlic
Dredge all in seasoned flour.
Cut up chicken into serving pieces and saute the pieces on all sides in 6 tablespoons of olive oil until they are golden brown. Cover the pan, lower the heat and cook chicken about 30 minutes longer or until they are tender. In another skillet saute in 4 tablespoons of olive oil the eggplant and tomato slices. Remove chicken to a serving platter and keep it warm, to the juice remaining in the pan add the crushed garlic and the tomato paste mixed with hot water. Bring the sauce to a boil stirring constantly for a few minutes. Pour sauce over the chicken, surround with the eggplant and tomatoes. Sprinkle with parsley.