Chicken with Egg fruit after French Style Provencal
Chicken breast 500 gram
Olive oil 1 tablespoon
All purpose flour 1 tablespoon
Black pepper powder 1/2 teaspoon
Green onions sliced 1/2 cup
Bell pepper re chopped 1 large
Egg fruits Peeled and diced 750 gram
Garlic chopped 3 cloves
Bay leaf 1 nos
Dried rosemary and thyme a pinch each.
Red wine 2 tablespoon
Salt to taste
Fresh parsley to garnish
Wash, dry and cut the chicken into small pieces.
Mix the chicken pieces with the all purpose flour and the pepper powder in a bowl.
Heat oil in a thick bottomed pan and cook the chicken pieces on both sides till they are browned.
When browned remove from heat and keep aside.
Now add the sliced green onions and garlic and cook till soft stirring well.
Add the egg plant and bell pepper and cook for about 5-7 minutes till the vegetables are cooked.
Add 1/2 cup of water, bay leaf, thyme and rosemary and salt and allow to boil.
Add the chicken pieces and mix well.
Allow to cook for half an hour on reduced flame stirring now and then to prevent the mix burning at the bottom of the pot.
When cooked add the chopped parsley and red wine and allow to simmer for a few minutes.