Best Cooking For Two Chicken Soup Provençal Recipes

CHICKEN STEW FOR TWO

Steps:

• Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
• In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
• Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
• Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minutes. Season with salt and pepper to taste. Makes 2 servings.
• TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. With tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
• Easy Cooking Canadian Living's Best.

CHICKEN SOUP PROVENCAL

Steps:

• Heat a couple tablespoons of olive oil in saucepan.
• Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
• Stir in tomatoes, broth, and seasonings.
• Heat to boiling.
• Reduce heat, stir in pasta.
• Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
• If desired, sprinkle individual servings with toppings.

CHICKEN PROVENCAL

Steps:

• Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
• Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
• Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

CHICKEN PROVENCAL "STOUP"

Steps:

• 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.

RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"

Steps:

• Preheat medium soup pot over medium-high heat.
• While soup pot heats, chop carrots into 1/4-inch dice.
• Put carrots and garlic into pan and stir to coat with olive oil.
• Chop and drop in the zucchini, pepper, and onion.
• Season all the veggies with salt and pepper and herbes de Provence.
• Cook the vegetables together 5 minutes.
• While they cook, cut the potatoes into thin wedges.
• Add wine to vegetables and reduce for a minute or so.
• Add the tomatoes, potatoes, and stock to the pot, cover the pot and raise heat to high.
• Bring the stoup to a boil, then add the chicken and lower heat and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked through.
• Serve stoup in bowls and stir in a rounded spoonful of black olive tapenade at the table.
• Top soup with chopped parsley and serve with a crusty bread.

CHICKEN SOUP FOR TWO!!!

Steps:

• 1. In a large saucepan heat oil over medium heat. cook chicken until cooked through.Set chicken aside. In same saucepan, cook onion carrot and celery over medium heat till softened, stirring occasionally about 3 - 5 minutes.Stir in stock. Bring to a boil Stir in pasta. Cook uncovered over medium - high heat stirring occasionally for 6 minutes.Stir in chicken and pepper; continue to cook until pasta is tender but firm....about 3 minutes longer.
• 2. You an use different vegetables if you want but most people have celery and carrots in their fridge. Tomatoes chopped up are a nice addition to this soup. Add a salad for a nice light dinner.