- Chicken Provencal
Serves 4 2 medium carrots, peeled
2 clove garlic, chopped
2 tablespoons extra-virgin olive oil
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
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 can diced tomatoes (14-ounce)
1 quart plus 1 cup chicken stock
1 pound chicken tenders, diced
4 oz jar black olive tapenade
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.
8 to 10 minutes
until potatoes are just tender and chicken is cooked through.
Serve 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.
