3 lb. chicken fryer, cut for serving
2 tbsp. olive oil
Salt and pepper
1/2 lb. mushrooms, quartered if large; whole if small
1 sm. eggplant, peeled, sliced in 1/2 inch slices and cut in 1 inch strips
1 sm. green pepper, sliced
3 med. tomatoes, peeled and quartered or equivalent, canned
1 med. onion, sliced
2 cloves garlic, mashed
1/2 tsp. thyme
2 cloves garlic, mashed
1 tsp. sweet basil
1 bay leaf

In a skillet, brown chicken pieces in olive oil. Salt and pepper them and pile in the center of a large shallow casserole. In the same skillet add mushrooms, eggplant strips, green pepper, tomatoes, onion, garlic and herbs. Salt and pepper the mixture and transfer to the casserole, placing it around the chicken. Pour wine in skillet, scrape up the brown glaze and pour over contents of casserole. Cover and bake in a 375 degree oven for about an hour or until chicken is tender. Serves 5-6.