Serves: 8
Total Calories: 549

10 white onions small
1 tablespoon butter or margarine
1/4 pound salt pork cubed
Salt and freshly ground pepper to taste
4 pounds broiler-fryer chicken
3/4 pound mushrooms fresh, quartered
1 eggplant pared and cut into 1/2 - x 3-inch julienne strips
4 tomatoes large, peeled, seeded, and quartered
2 green bell peppers quartered and sliced
3 cloves garlic minced
1 teaspoon basil dried, crushed
1/2 teaspoon thyme dried, crushed
1/2 teaspoon marjoram dried, crushed
1 bay leaf
1/2 cup vermouth
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water cold

In small skillet, sauté onions in butter or margarine, turning until glazed and lightly browned. Set aside. Sauté salt pork cubes in large skillet until browned remove, drain, and set aside. Reserve fat. Salt and pepper chicken pieces sauté in pork fat until browned. Place in 9 x 13-inch baking dish. Discard all but 3 tablespoons of fat and sauté mushrooms, eggplant, tomatoes, green pepper, and garlic for 3 minutes. Sprinkle with basil, thyme, and marjoram add bay leaf and reserved salt pork, mixing well. Lightly sprinkle with salt and pepper. Place mixture around chicken pieces in baking dish add sautéed onions. To the skillet in which chicken and vegetables were cooked, add vermouth and chicken broth bring to boil, scraping up any crusty bits and pour over chicken and vegetables. Cover and cook in preheated 350° F oven for 50 to 60 minutes.

To serve, arrange chicken and vegetables on a warmed platter. Pour juices into a saucepan. Combine cornstarch and cold water whisk mixture into juices. Bring to boil, whisking constantly, until clear and thickened. Serve with chicken and vegetables.

Nutritional Facts:

Serves: 8
Total Calories: 549
Calories from Fat: 15

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