Ingredients

• 1  3- to 3-1/2-pound broiler-fryer chicken, cut up
• 2  tablespoons cooking oil
• 1  large onion, sliced
• 1  clove garlic, minced
• 2  large tomatoes, diced
• 1  large green sweet pepper, cut into 1/2-inch strips
• 1  small eggplant (about 1 pound), peeled and cut into 1-inch chunks
• 2  small zucchini, cut into 1/2-inch chunks
• 1  bay leaf
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 3  slices bacon, crisp-cooked, drained, and crumbled
•   Snipped parsley (optional)

Directions

1. Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

2. Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender. Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.

3. Stir in bacon. Discard bay leaf. If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more. Pour sauce over chicken. Sprinkle with parsley before serving, if desired. Makes 6 servings.