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
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN PROVENCAL STOUP
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 446
PROVENçAL CHICKEN
This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.
Yield serves 6 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
- Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
- Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.
CHICKEN SOUP PROVENCAL
This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.
Provided by unmistakable1
Categories Chicken
Time 28m
Yield 4 bowls of soup, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Heat a couple tablespoons of olive oil in saucepan.
- Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
- Stir in tomatoes, broth, and seasonings.
- Heat to boiling.
- Reduce heat, stir in pasta.
- Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
- If desired, sprinkle individual servings with toppings.
Nutrition Facts : Calories 410.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 612.1, Carbohydrate 42.4, Fiber 5, Sugar 10.7, Protein 33.8
CHICKEN PROVENCAL STOUP
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 446
More about "chicken provencal stoup recipes"
CHICKEN PROVENCAL SOUP - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
5/5 (10)Total Time 40 minsCategory Main DishCalories 279 per serving
CHICKEN PROVENCAL "STOUP" - CLUB16 TREVOR LINDEN FITNESS
From trevorlindenfitness.com
Estimated Reading Time 1 min
CHICKEN SOUP PROVENçAL (COOKING FOR 2) RECIPE - PILLSBURY.COM
From pillsbury.com
BEEF SOUP PROVENCAL - THERESCIPES.INFO
From therecipes.info
CHICKEN PROVENCAL STOUP | RECIPES, WATERMELON PIZZA RECIPES, …
From pinterest.com
CHICKEN AND VEGETABLE "STOUP" WITH HERB AND BUTTER EGG NOODLES ...
From rachaelrayshow.com
CHICKEN PROVENCAL "STOUP" | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
CHICKEN PROVENCAL RACHAEL RAY - THERESCIPES.INFO
From therecipes.info
CHICKEN PROVENCAL RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN PROVENCAL “STOUP” – RECIPES NETWORK
From recipenet.org
CHICKEN PROVENçAL RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD
From foodandwine.com
CHICKEN PROVENCAL QUOTSTOUPQUOT RECIPE RACHAEL RAY FOOD
From bestrecipesfree.com
CLASSIC CHICKEN PROVENCAL - SIMPLY RECIPES
From simplyrecipes.com
RACHAEL RAY'S CHICKEN PROVENCAL STOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN PROVENCAL STOUP FROM RACHAEL RAY - PLAIN.RECIPES
From plain.recipes
RECIPES FROM PROVENCE - THERESCIPES.INFO
From therecipes.info
10 BEST RACHAEL RAY CHICKEN STOUP RECIPES | YUMMLY
From yummly.com
CHICKEN PROVENCAL STOUP (RACHAEL RAY) RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN PROVENçAL (EASY TO MAKE FRENCH CHICKEN ... - THE ENDLESS …
From theendlessmeal.com
CHICKEN PROVENCAL RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
CHICKEN PROVENCAL "STOUP" | PUNCHFORK
From punchfork.com
CHICKEN PROVENCAL "STOUP" - RECIPES CENTER
From recipescenters.blogspot.com
CHICKEN PROVENçAL (POULET à LA PROVENçAL) - GYPSYPLATE
From gypsyplate.com
BROADBENT BITES: CHICKEN PROVENCAL STOUP
From broadbentbites.blogspot.com
CHICKEN PROVENCAL QUOTSTOUPQUOT RECIPE RACHAEL RAY FOOD …
From bestrecipesfree.com
CHICKEN WITH PROVENCAL SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPETHING - CHICKEN PROVENCAL "STOUP"
From recipething.com
CHICKEN VEGETABLE SOUP CROCK POT - THERESCIPES.INFO
From therecipes.info
10 BEST CHICKEN PROVENCAL SIDE DISH RECIPES | YUMMLY
From yummly.com
CHICKEN PROVENCAL SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHICKEN SOUP WITH PROVENçAL HERBS RECIPE | EATINGWELL
From eatingwell.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love