Ingredients:
3 Slice(s) chopped bacon
2 Tablespoon(s) butter
1 fryer chicken,quartered
8 small boiling onions, or 1 large thinly sliced
1/2 Pound(s) mushrooms,quartered
1/2 small eggplant,peeled & cut into fingers
2 medium tomatoes,peeled & quartered
1 small green pepper,cut into strips
1 garlic,crushed
1 bay leaf
1 Teaspoon(s) fresh thyme,minced (or tsp dried)
2 Teaspoon(s) fresh basil,chopped (or tsp. dried)
1/4 Cup(s) dry white wine |
Directions: Preheat oven to 350. In a large skillet, saut bacon until partially browned. Remove with a slotted spoon to drain on a paper towel. Add
butter to pan drippings, then brown chicken. Place in a 3-quart casserole.
In same skillet, saut onions until golden brown. Return bacon to pan along with mushrooms, eggplant, tomatoes, green pepper, garlic and
herbs. Saut 3 minutes while gradually adding wine. Season with salt and pepper to taste. Place in casserole with chicken. Bake covered
for 45 minutes.
Suggestion: serve with buttered rice with chopped parsley.
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