Chicken Provencal "Stoup"

I am back into the world of blogging once again, but this time with a new camera! : ) I have taken a good 3-4 weeks off from cooking and blogging and I've missed it. Things have been very busy around here. We spent 2 1/2 weeks back in Iowa for the holidays visiting family and friends. It was a wonderful time but extremely cold! I'm also two weeks into a new teaching job, so it's been difficult getting used to coming home exhausted and finding the energy to cook. Luckily, with a three day weekend I'm finding the time to make a new recipe, Chicken Provencal Stoup. This recipe is from Rachael Ray, whose recipes I hardly use, but I had to make this one. My sister had leftovers when I was visiting her in Iowa and it was great. A "stoup", which I'm pretty sure is a word that Rachael Ray made up, is thicker than soup and thinner than stew. This stoup is full of delicious vegetables and chicken. When you serve it, stir in a spoonful of black olive tapenade and you will be ready for a tasty and healthy meal. Don't forget the crusty bread for dipping! In Rachael Ray's famous words, Yum-mo!

 

To print recipe, click here.

Ingredients:

2 medium carrots, peeled and chopped into 1/4 inch dice

2 cloves garlic, chopped

2 T. olive oil

1 medium zucchini, cut into 1/2 inch dice

1 small to medium red bell pepper, seeded, cut into 1/2 inch dice

1 medium yellow skinned onion, peeled, cut into 1/2 inch dice

Salt and pepper

1 T. Herbes de Provence, or 1 tsp. each of dried sage, rosemary and thyme

1 1/2 pounds small red skinned potatoes, sliced into thin wedges

1 cup dry white wine

1 (14 oz.) can diced tomatoes

1 quart (32 oz.) plus 1 cup chicken stock

1 pound chicken tenders, diced

1 small jar black olive tapenade (found with Italian foods or in condiment aisle) (If you can't find it at your local grocery store, try Whole Foods or Trader Joe's, or you can make it with kalamata olives, red wine vinegar and capers in a food processor)

2 T. chopped flat-leaf parsley

Crusty bread

Directions:

Heat olive oil in a soup pot over medium high heat. While soup pot heats, chop carrots. Then add carrots and garlic to the pot, stirring to coat in olive oil. Chop and add in zucchini, red pepper, and onion. Season all the veggies with the salt, pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut the potatoes. Add the wine to the vegetable and reduce the heat a minute or so. Add the tomatoes, potatoes and chicken stock to the pot. Cover the pot and raise the 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 and stir in a rounded spoonful of black olive tapenade. Top soup with chopped parsley and pass crusty bread at the table for dipping. 

Comments

[Liz Smith]

Glad to have you back in blog land :) Looks yummy - I am all about Rachel Ray's recipes - they're fast/easy - perfect for when you come home exhausted from the workday. Thanks for sharing! :)

[Molly Kempf]

yum yum...I love stoup !!!!

on the docket for this week !!