Savory Chicken Stew
|Broiler fryer||2 1⁄2 Pound, cut up|
|Onion||1 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||24 Ounce, cut into 1/2 inch thick slices|
|Eggplant||1 Small, cut into 1 inch chunks|
|Green pepper||1 Large, cut into pieces|
|Oregano leaves||1 Teaspoon|
|Tomatoes||2 Large, cut into wedges|
1. In 6-quart Dutch oven or saucepot over medium-high heat, in 2 tablespoons hot salad oil, cook chicken, several pieces at a time, until browned on all sides, removing chicken pieces to plate as they brown.
2. In same Dutch oven over medium heat, in 1/2 cup hot salad oil, cook onion and garlic until tender, stirring occasionally. Add zucchini, egg plant, and green pepper; cook 5 minutes, stirring occasionally.
3. Return chicken to Dutch oven; stir in salt, basil, oregano, and sugar. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
4. Stir in tomato wedges; cover and simmer minutes longer or until chicken and vegetables are tender. Skim fat from liquid in Dutch oven.