"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Provençal Stoup Recipe

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This recipe for Chicken Provençal Stoup, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bukowick
Added: Saturday, January 10, 2009


2 medium carrots, peeled
2 cloves garlic, chopped
2 tbsp. extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tbsp. herbes de Provence
1½. lb small red-skinned potatoes
1 cup dry white wine
1 14 oz. can diced tomatoes or coarsely ground Tomatoes
1 quart plus 1 cup chicken stock
1 lb. chicken breasts, diced
2 tbsp. chopped fresh parsley
Crusty bread, to pass

Heat a soup pot over medium high heat. Chop carrots into 1/4-inch dice and add to pot, then add garlic, and stir to coat in olive oil. Chop to 1/4-inch dice and drop in the zucchini, pepper and onion. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to veggies and reduce a minute or so. Add the tomatoes, cut potatoes, and stock to the pot, cover and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to 10 minutes, until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and top with chopped parsley. Pass bread for dipping and mopping.

Personal Notes:
Personal Notes:
This is one of the first recipes I learned to make post-college. It's survived the test of time. Also a fun recipe to play with, adding different veggies and spices to suit your mood. KEB




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