Chicken Provencal Stoup (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal! 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:
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 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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