Monday, November 15, 2010

Chicken Provencal "Stoup"

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From: Rachel Ray
2 medium carrots, peeled
2 cloves garlic, chopped
2 T olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium onion, peeled and halved
salt and pepper
1 T herbes de Provence
1 1/2 lbs. small red potatoes
1 c. dry white wine (I use chicken stock)
1 (14 oz.) can diced tomatoes
1 qt. plus 1 c. chicken stock
1 lb chicken tenders, diced
Crusty bread
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 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 veggies 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 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

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