Chicken Provencal "Stoup"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal! Dovetailing Tip: Dice an additional 2 pounds of chicken to use on day 4 in Chicken Quesadillas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 346
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 346
2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oils, 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 thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomato or coarsely ground tomatoes
1 quart plus 1 cup chicken stock
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 thyme. 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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
