Chicken
Provencal "Stoup"
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, to pass at table
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.
www.foodnetwork.com
Chicken Provencal "Stoup"
Reviewed by said
on
September 16, 2018
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