Chicken Provencal "Stoup" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10 min. |
Personal
Notes: |
Personal
Notes: Warm and delicious on a cool night! Easy, too!
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