"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Provencal "Stoup" Recipe

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This recipe for Chicken Provencal "Stoup", by , is from Glisson Recipes Old and New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peg Glisson


2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley

Crusty bread

One medium soup pot preheated over medium high heat.
While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.
Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. 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 vegetables and reduce a minute or so.
Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.
Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.
Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
Warm and delicious on a cool night! Easy, too!




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