| 3 | lb | Chicken |
| | Cut into serving pieces |
| | Salt |
| | Freshly ground white pepper |
| 2 | tb | Sweet butter |
| 1/2 | c | Olive oil |
| 2 | tb | Olive oil |
| 2 | | Garlic cloves |
| | Finely minced |
| 2 | | Onions |
| | Finely sliced |
| 4 | lg | Ripe tomatoes |
| | Peeled -- seeded+chopped |
| 1/2 | c | Dry white wine |
| 1 | | Bouquet garni** |
| 1 1/2 | c | Chicken stock |
| 2 | sm | Zucchini |
| | Unpeeled -- cubed and |
| | Sprinkled with salt and |
| | Drained for 30 minutes |
| 1 | sm | Eggplant |
| | Unpeeled -- cubed and |
| | Sprinkle with salt and |
| | Drained for 30 minutes |
| 1 | | Green pepper |
| | Roasted -- peeled and |
| | Sliced |
| | Into strips |
| 1 | tb | Cornstarch |
| | Mixed with stock to make a |
| | Paste |
| 3 | tb | Minced fresh herbs |
| | Parsely,chives -- marjoram |
| 1/2 | c | Pimento |
| | Cut into thin strips |
