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Hearty Chicken Provencal “Stoup” Recipe

A cozy dinner setting with two bowls of Chicken Provencal Stoup and crusty bread.

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.

Ingredients

Scale
  • 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

  1. Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium-high heat.
  2. Add the diced carrots and chopped garlic and stir. Then, add the diced zucchini, bell pepper, and onion.
  3. Season the vegetables with salt, pepper, and the herbes de Provence. Cook for 5 minutes, stirring occasionally.
  4. While the vegetables cook, cut the potatoes into thin wedges.
  5. Add the white wine to the pot and let it reduce for a minute or so.
  6. 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.
  7. 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.
  8. To serve, ladle the stoup into shallow bowls. Let each person stir a rounded spoonful of black olive tapenade into their bowl.
  9. 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.

Nutrition

Find it online: https://www.eatswithsoul.com/chicken-provencal/