Title: Chicken a la Maridionale Part 1/2
Categories: Chicken, Main dish, Ethnic, Vegetables, Breads
Yield: 4 Servings

3 lb Chicken
Cut into serving pieces
Salt
Freshly ground white pepper
2 tb Sweet butter
1/2 c Olive oil
2 tb Olive oil
2 Garlic cloves
Finely minced
2 Onions
Finely sliced
4 lg Ripe tomatoes
Peeled -- seeded+chopped
1/2 c Dry white wine
1 Bouquet garni**
1 1/2 c Chicken stock
2 sm Zucchini
Unpeeled -- cubed and
Sprinkled with salt and
Drained for 30 minutes
1 sm Eggplant
Unpeeled -- cubed and
Sprinkle with salt and
Drained for 30 minutes
1 Green pepper
Roasted -- peeled and
Sliced
Into strips
1 tb Cornstarch
Mixed with stock to make a
Paste
3 tb Minced fresh herbs
Parsely,chives -- marjoram
1/2 c Pimento
Cut into thin strips

** Bouquet Garni: In a piece of cheesecloth, tie the following: 3-4 sprigs
of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 ts dry thyme. PM
string long enough to hand the garni in the pot and tie the string wto the
pot handle for easy removal.

Directions continued in next note

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip