How to make it

  • Place chicken in a large skillet and tight-fitting lid. Cover with chicken broth or water. Bring to a boil. Reduce heat. Simmer, covered, for 10 minutes, or until done, turning chicken breasts once. Remove chicken to platter. Reserve broth.
  • In a large saucepan, heat . Add oil, saute garlic, onion and green pepper until transparent. Add remaining oil. Saute mushrooms, zucchini, tomatoes and eggplant for 15 minutes. Add tomatoe paste and reserved broth. Mix well. Add salt and herbs. Simmer, covered, for 1 hour, adding a little more broth or water if it gets too dry. Taste and adjust for seasonings. Return chicken to the vegetable stew. The dish may be made ahead and refrigerated at this point.
  • Just before serving gently simmer until heated through.

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