1/3 cup extra virgin olive oil
1 potato, cut into 1 inch cubes
1 eggplant, cut into 1 inch cubes
1 red pepper, cut into 1 inch cubes
1 lg. roasting chicken, cut into 8 pieces
1 stalk celery, minced
1 med. onion, minced
6 picholine olives, pitted and chopped
1 T capers, drained
3/4 cup tomatoes, pureed
3 cloves garlic, minced
6 mint leaves, minced
1 t sugar
1/2 cup white wine vinegar
1/2 cup chicken broth
salt and freshly ground pepper to taste
Heat 2 tablespoons of the olive oil in a large skillet. Add the potato, eggplant and red pepper; cook for 15 minutes over medium heat, stirring often. Remove to a plate or bowl and reserve for later. Add two more tablespoons of the oil to the same skillet. Cook chicken until browned, about 10 minutes, turning once. Remove to a plate or bowl and reserve for later. In the same skillet add 1 tablespoon of the wine vinegar to deglaze the pan, add the celery and wine vinegar, broth, salt and pepper, chicken, and potato, eggplant and pepper mixture. Cover and simmer for 1 hour and 15 minutes.
Add comment