Yield: 6 servings
3 pounds chicken parts
2 tablespoons shortening
1 can tomato soup
1/4 cup white wine
4 cups eggplant strips, sliced 3/4" thick
1/2 pound mushrooms, quartered
1/2 cup green pepper, chopped
2 garlic cloves, minced
1/8 teaspoon pepper
1 bay leaf
Brown chicken in shortening in a large skillet. Transfer chicken
to a greased 3-quart casserole, sprinkle with salt and pepper.
Pour off fat in skillet, stir in soup and wine. Mix in remaining
ingredients, pour over chicken. Cover, bake in preheated 350'F.
oven 1hour. Remove bay leaf before serving.