Recipe

Chicken Provencal Stoup From Rachael Ray Recipe

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Ingredients

Directions

Step #1 One medium soup pot preheated over medium high heat.
Step #2 While soup pot heats, then add garlic, chop carrots into 1/4-inch dice, & stir this to coat in extra-virgin olive oil.
Step #3 Chop & drop in the zucchini, pepper & onion next, 1/2 inch dice.
Step #4 Spice up all the veggies with salt & pepper & herbes de Provence.
Step #5 Cook the veggies together 5 mins.
Step #6 While they cook, cut potatoes into thin wedges.
Step #7 Add wine to vegetables & reduce a min or so.
Step #8 Add the tomatoes, cut potatoes & stock to the pot, cover the pot & raise heat to high.
Step #9 Bring the stoup to a boil, then add cut chicken & let simmer 8 to10 mins until potatoes are just tender & chicken is cooked through.
Step #10 Serve stoup in shallow bowls & stir in the a rounded spoonful of black olive tapenade at the table.
Step #11 Top soup with sliced parsley & pass crusty bread at the table for dipping & mopping.
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