Wednesday, July 24, 2013

Chicken Provencal "Stoup"

Chicken Provencal Stoup

500 g chicken breast, cut into pieces
2 medium carrots, sliced
2 cloves of garlic, chopped
2 tablespoons olive oil
1 medium zucchini, cut into cubes
1 red pepper, diced
1 medium onion, chopped
1.5 pounds small red potatoes, washed and cut into 4
240 ml dry white wine
4 large tomatoes, diced
1 1/4 l chicken broth / water
1/2 teaspoon dried sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 jar olive tapenade (black olive paste with a little oil and lemon juice, you can prepare it at home)
2 tablespoons parsley, chopped
salt and pepper

Preparation Method
In a saucepan cook the onion in 2 tablespoons of oil, then add garlic, carrots, zucchini, peppers, tomatoes - stir a little every time you add a
vegetable. Season with salt, pepper and spices above.
Continue cooking the vegetables for five more minutes, during this time
simmer the chicken in a saucepan until foam rises.
Then add the wine to the vegetables and simmer 1 minute, then add the potatoes, chicken (without water), water / broth, cover the pot and let simmer over medium heat until meat is well cooked. At the end you can check again if you need to add more seasoning (salt, etc.) and add the parsley.

When serving add one tablespoon olive paste
(tapenade) over in each bowl.Chicken Provencal Stoup 



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