Rachael Rays Chicken Provencal Stoup Recipes

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RACHAEL RAY'S CHICKEN PROVENCAL " STOUP"



Rachael Ray's Chicken Provencal

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

2 medium carrots, peeled
2 garlic cloves, chopped (I minced)
2 tablespoons extra virgin olive oil
1 medium zucchini
1 medium red bell pepper, seeded
1 medium yellow onion, peeled and halved
salt and pepper
1 tablespoon herbes de provence (or 1 teaspoon each dried sage, rosemary and thyme)
1 1/2 lbs red potatoes
1 cup dry white wine
1 (14 ounce) can diced tomatoes
1 quart chicken stock, plus
1 cup chicken stock (I used 1 box of stock)
1 lb boneless skinless chicken tenders, diced
4 teaspoons black olive tapenade (1 tsp. per bowl of stoup)
2 tablespoons chopped flat leaf parsley

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"



Chicken Provencal

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

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

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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