Chicken "Stupe" with Zucchini and Provencal Herbs
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A first course that's thicker and more filling than a soup, "Stup" is a lighter dish than a stew or ragout. It takes no more than half an hour to prepare and only dirty one pot, which is also inspiring. The rich flavor of the stup comes from the variety of vegetables, which are pre-sautéed in the same pot, along with pieces of chicken breast and aromatic Provençal herbs. Serve the finished stup with tapenade—a black olive paste, a traditional ingredient of Provençal cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g chicken breasts, diced
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tbsp. l. olive oil
- 1 medium zucchini
- 1 small red bell pepper, seeded
- 1 medium onion, peeled and halved
- 1 tbsp. Provencal herbs or 1 tsp. each of dried sage, rosemary, and thyme
- 0.7 kg small red potatoes
- 1 cup dry white wine
- 1 can (400 g) of canned chopped or coarsely pureed tomatoes
- 1 liter + 1 cup chicken broth
- 1 small jar black olive tapenade, 120g
- 2 tbsp. l. chopped parsley
- Bread with crust for serving
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Recipes with similar ingredients: chicken breasts, zucchini, sweet pepper, carrot, red potatoes, white wine, tapenade (olive paste), Provencal herbs, rosemary, sage, thyme
Cooking the dish according to the recipe:
- Heat a medium saucepan over medium-high heat. While it's heating, cut the carrots into 0.5 cm cubes and add them to the pan. Then add the garlic and toss with olive oil. Cut the zucchini, bell pepper, and onion into 1 cm cubes and add them to the pan. Season the vegetables with salt and pepper and add. Provencal herbsCook for 5 minutes. Meanwhile, slice the potatoes into thin wedges.
- Pour the wine over the vegetables and let it simmer for about 1 minute. Add the tomatoes, chopped potatoes, and broth to the pan, cover, and increase the heat to high. Bring the soup to a boil, then add the chopped chicken and simmer for 8-10 minutes, until the potatoes are tender and the chicken is cooked through.
- Ladle the soup into shallow bowls, stirring a heaping spoonful of black olive tapenade into each serving. Sprinkle the soup with parsley and serve with crusty bread for dipping.
Categories:
recipe / Dinner / Soups / Meat soups / French cuisine / Rachael Ray / Meal in 30 minutes
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