CHICKEN PROVENCAL STOUP

CHICKEN PROVENCAL STOUP image

Yield 4 servings

Number Of Ingredients 17

1 stalk celery, chopped
6 oz sliced mushrooms
2 medium carrots, peeled
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 tsp each dried sage, rosemary and thyme
2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup (40oz) chicken stock
1.5 lbs chicken tenders, diced
4oz black olive tapenade, found with Italian foods or on condiment aisle OR Racconto kalamata olive brushetta topping (Schnucks spaghetti aisle)
2 tbsp chopped flat-leaf parsley
Crusty bread, to pass at table

Steps:

1. Preheat one medium soup pot over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice 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, celery, cut potatoes and stock to the pot, cover the pot and raise heat to high. 2. Bring the stoup to a boil, then add cut chicken and mushrooms and simmer 8 to 10 minutes until potatoes are just tender and chicken is cooked through. 3. 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.