I love the idea of mixing in the tapenade at the end.
terr
Chicken Provencal "Stoup"
Serves 4
Recipe By: Rachael Ray
2 medium carrots -- peeled
2 clove 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 tablespoons 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 can diced tomatoes (14-ounce) or coarsely ground tomatoes
1 quarts plus 1 cup chicken stock -- available in quart and 1 cup
paper box containers on the soup aisle
1 pounds 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
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.
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 20 minutes
Yield: 4 servings
http://www.terrypogue.com/Terry
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