RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"
From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!
Provided by Lvs2Cook
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 532.2, Fat 12.4, SaturatedFat 2.4, Cholesterol 74.8, Sodium 759.9, Carbohydrate 55.2, Fiber 6.8, Sugar 15.4, Protein 39.4
CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
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.
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