Hearty Chicken Provencal “Stoup” Recipe
A hearty one-pot meal, this Chicken Provencal ‘Stoup’ is a thick soup or a thin stew, brimming with flavors of the French countryside. The dish features a medley of summer vegetables like carrots, zucchini, and bell peppers, sautéed with Herbes de Provence. Diced chicken tenders and potatoes are then simmered in a savory broth of white wine, chicken stock, and tomatoes. Each bowl is served with a spoonful of black olive tapenade stirred in at the table, a sprinkle of fresh parsley, and crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: French
Ingredients
- 2 medium carrots, peeled and diced
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium zucchini, diced
- 1 small to medium red bell pepper, seeded and diced
- 1 medium yellow skinned onion, peeled and diced
- Salt and pepper
- 1 tablespoon herbes de Provence
- 1 1/2 pounds small red skinned potatoes, thinly wedged
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes
- 1 quart plus 1 cup chicken stock
- 1 pound chicken tenders, diced
- 1 small jar (4 ounces) black olive tapenade
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Instructions
- Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the diced carrots and chopped garlic and stir. Then, add the diced zucchini, bell pepper, and onion.
- Season the vegetables with salt, pepper, and the herbes de Provence. Cook for 5 minutes, stirring occasionally.
- While the vegetables cook, cut the potatoes into thin wedges.
- Add the white wine to the pot and let it reduce for a minute or so.
- Add the diced tomatoes, potato wedges, and chicken stock to the pot. Cover the pot and raise the heat to high to bring the stoup to a boil.
- Once boiling, add the diced chicken. Reduce the heat to a simmer and cook for 8 to 10 minutes, until the potatoes are just tender and the chicken is cooked through.
- To serve, ladle the stoup into shallow bowls. Let each person stir a rounded spoonful of black olive tapenade into their bowl.
- Top the soup with chopped parsley and serve with crusty bread on the side for dipping.
Notes
- ‘Stoup’ is a term for a dish that is thicker than a soup but thinner than a stew.
- The black olive tapenade is added at the table as a finishing garnish, not cooked into the stew, to preserve its fresh, pungent flavor.
- This is a one-pot meal, which makes for easy cooking and cleanup.
Find it online: https://www.eatswithsoul.com/chicken-provencal/