Chicken in Herbed Eggplant & Tomato Sauce
Ingredients
- 4 chicken thighs, skinned
- 4 chicken legs, skinned
- 1 medium eggplant (diced about 1/2-inch pieces)
- 2 cans diced tomatoes with Italian Herbs
- 8-ounce can tomato sauce
- 8-ounce non-fat plain yogurt
- 2-3 TBS sliced, chopped green onions
- 1/3 cup sliced fresh mushrooms
- salt to taste and black pepper to taste
- 2 TBS olive oil
Instructions
Put olive oil in frying pan and on high temperature brown the chicken on both sides cooking approximately 3-4 minutes on each. Remove to a casserole dish. With oil in skillet, add eggplant, tomatoes, onions, mushrooms, salt and pepper. Let this cook through a few minutes. Meanwhile, together tomato sauce and yogurt and blend well with whisk. Add 1/2 cup water to help thin tomato and yogurt mixture. Pour into skillet with tomatoes and eggplant and mix well. With chicken in casserole dish on bottom, pour the tomato and eggplant combination over all the chicken and put in preheated oven on 400 degrees for approximately 45 minutes to 1 hour; uncovered. (Time may vary depending on size of chicken pieces.) Serves 4 to 6.
