INGREDIENTS: (16)

2 medium carrots (peeled)
2 cloves garlic (chopped)
2 tablespoons extra-virgin olive oil (2 turns of the pan)
1 medium zucchini
1 medium red bell pepper (small to, seeded)
1 medium yellow skinned onion (peeled and halved)
add salt and pepper
1 tablespoon herbes de Provence (available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme)
1.5 pound small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can tomatoes (diced, or coarsely ground tomatoes)
1 quart chicken stock (plus 1 cup, available in quart and 1 cup paper box containers on the soup aisle)
1 pound chicken tenders (diced)
1 small jar black olive tapenade (4 ounces, found with Italian foods or on condiment aisle)
2 tablespoons flat-leaf parsley (chopped)
add crusty bread (to pass at table)













Chicken Provencal "Stoup"
Prep: 8 min. Cook: 20 min.

Yield: 4 servings Level: Easy














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Nurel's

DIRECTIONS:

Use 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.