Chicken Provencal "Stoup" Recipe

Name: Chicken Provencal "Stoup"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium carrots, peeled, 2 cloves garlic, chopped, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 medium zucchini, and more.

Yes, Chicken Provencal "Stoup" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Provencal "Stoup"

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