Chicken with Egg fruit after French Style Provencal 

Ingredients

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.