Chicken Provençal Stoup Recipe
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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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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