Chicken Provencal "Stoup"

foodnetwork.com

Jim

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 ½ 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

Directions at foodnetwork.com

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