Ingredients Jump to Instructions ↓

  1. Chicken Provencal

  2. Serves 4 2 medium carrots, peeled

  3. 2 clove garlic, chopped

  4. 2 tablespoons extra-virgin olive oil

  5. 1 medium zucchini

  6. 1 small to medium red bell pepper, seeded

  7. 1 medium yellow skinned onion, peeled and halved

  8. Salt and pepper

  9. 1 tablespoon herbes de Provence

  10. 1 1/2 pounds small red skinned potatoes

  11. 1 cup dry white wine

  12. 1 can diced tomatoes (14-ounce)

  13. 1 quart plus 1 cup chicken stock

  14. 1 pound chicken tenders, diced

  15. 4 oz jar black olive tapenade

  16. 2 tablespoons chopped flat-leaf parsley

  17. Crusty bread, to pass at table

  18. One medium soup pot preheated over medium high heat. While soup pot

  19. heats, chop carrots into 1/4-inch dice, then add garlic, and stir

  20. to coat in extra-virgin olive oil. Chop and drop in the zucchini,

  21. pepper and onion next, 1/2 inch dice. Season all the veggies with

  22. salt and pepper and herbes de Provence. Cook the veggies together

  23. 5 minutes. While they cook, cut potatoes into thin wedges. Add

  24. 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.

  25. 8 to 10 minutes

  26. until potatoes are just tender and chicken is cooked through.

  27. Serve in shallow bowls and stir in a rounded spoonful of black olive

  28. tapenade at the table. Top soup with chopped parsley and pass crusty

  29. bread at the table.


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