Chicken Provencal Stoup from Rachael Ray |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 6 |
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One pot meal - thicker than a soup but not as thick as a stew. By Rachael Ray Ingredients:
2 medium carrots |
2 garlic cloves |
2 tablespoons olive oil |
1 medium zucchini |
1 medium red bell pepper |
1 medium yellow onion |
1 1/2 lbs small red potatoes |
1 cup dry white wine |
14 ounces diced tomatoes |
1 quart chicken stock |
1 cup chicken stock |
1 lb chicken tenders |
Directions:
1. One medium soup pot preheated over medium high heat.
2. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.
3. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
4. Season all the veggies with salt and pepper and herbes de Provence.
5. Cook the veggies together 5 minutes.
6. While they cook, cut potatoes into thin wedges.
7. Add wine to vegetables and reduce a minute or so.
8. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
9. 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.
10. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.
11. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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