Chicken Provencal 'Stoup'

By á-174942

Ingredients

• 2 medium carrots peeled
• 2 garlic cloves chopped
• 2 tablespoons extra-virgin olive oil
• 1 medium zucchini
• 1 small to medium red bell pepper seeded
• 1 medium yellow skinned onion peeled, halved
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon herbes de Provence (or 1 tspn each dried sage, rosemary, and thyme)
• 1 1/2 pounds small red skinned potatoes
• 1 cup dry white wine
• 1 can diced tomatoes - (14 oz) (or coarsely ground tomatoes)
• 1 quart chicken stock 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 oz)
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread to pass at table

Details

Servings 4

Preparation

Step 1

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 to 10 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.

This recipe yields 4 servings.