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1
Season the chicken with kosher salt and black pepper, and set aside at room temperature.
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2
To peel and seed the muscadines: cut the muscadines in half, starting at the stem end.
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3
Working over a bowl to catch excess juice, remove the seeds and discard, pinch to press the flesh from the peel.
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4
Put the flesh in with the juice, and reserve the skins separately.
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5
Heat a small saute pan over medium-high heat, then add 1 tablespoon of vegetable oil.
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6
Cook chicken until browned on first side, flip and add marjoram sprigs and muscadine skins.
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7
Once chicken is cooked through, remove chicken from the pan and set aside.
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8
Dissolve bouillon cube in 4 ounces of water, and bring to a boil.
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9
Reduce heat to simmer and cook until the volume of the stock has reduced by about half, then turn off the heat.
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10
Remove the herb stems and muscadine skins.
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11
Heat a large saute pan over medium-high heat.
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12
Add half of the vegetable oil and eggplant.
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13
Cook while stirring for 2-3 minutes.
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14
Add the green beans, and continue to cook and stir for 5-6 more minutes, or until the veggies are just cooked.
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15
Stir in the muscadine flesh, and season to taste with salt and pepper.
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16
Return the chicken to the pan with chicken stock, and warm over medium heat.
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17
Stir in the brown sugar and butter and adjust seasoning to taste with salt and pepper.
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18
Place a mound of green beans, eggplant and muscadines in the center of the plate, then top with shaved cheese.
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19
Carefully set the chicken on top of the vegetables.
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20
Enjoy!
