Chicken Provencal Stoup From Rachael Ray

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium carrots
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow onion
• 1 1/2 lbs small red potatoes
• 1 cup dry wine
• 14 ounces diced tomatoes
• 1 quart chicken stock
• 1 cup chicken stock
• 1 lb chicken tenders

Recipe

• 1 one medium soup pot preheated over medium high heat.
• 2 while soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.
• 3 chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.
• 4 season all the veggies with salt and pepper and herbes de provence.
• 5 cook the veggies together 5 minutes.
• 6 while they cook, cut potatoes into thin wedges.
• 7 add wine to vegetables and reduce a minute or so.
• 8 add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.
• 9 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.
• 10 serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.
• 11 top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.