The first dish, which is thicker and more satisfying than the soup, is “Stup” – but lighter, than stew, or stew. You will spend no more on its preparation half an hour and stain just one pan, which also can not inspire. The rich taste of stupa gives a variety of vegetables that pre-fried in the same pan, chicken pieces breasts and aromatic Provence herbs. Serve the finished stap with tapenade – black olives paste, a traditional ingredient прованской кухни. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr diced chicken breasts
- 2 medium carrots, peeled
- 2 cloves of garlic, chopped
- 2 tbsp. l olive oil
- 1 medium zucchini
- 1 small red bell pepper, peeled from seeds
- 1 medium onion, peeled and cut in half
- 1 tbsp. l Provencal herbs or 1 tsp. dried sage, rosemary and thyme
- 0.7 kg small red potatoes
- 1 tbsp. dry white wine
- 1 can (400 gr.) Canned chopped or large mashed tomatoes
- 1 liter + 1 tbsp. chicken broth
- 1 small can of black olives tapenade, 120 gr.
- 2 tbsp. l chopped parsley
- Bread with crust for serving
Recipes with similar ingredients: chicken breast, zucchini, pepper sweet, carrots, red potatoes, white wine, tapenade (pasta from olives), Provencal herbs, rosemary, sage, thyme
Recipe preparation:
- On a moderate to high heat, heat a medium-sized saucepan. While it is heating, cut the carrots into cubes of 0.5 cm. And throw in the pan. Then add the garlic and mix with olive oil. Dice 1 cm. Zucchini, sweet pepper and onion and stir in the pan. Salt and pepper the vegetables and add Provencal herbs. Cook for 5 minutes. Chop potatoes at this time thin slices.
- Pour the wine into the vegetables and evaporate for about 1 minute. Add in a pan tomatoes, chopped potatoes and broth, cover lid and raise fire to maximum. Bring the soup to a boil then add chopped chicken and cook for 8-10 minutes, until the potatoes will not become soft, and the chicken will not be ready.
- Pour into shallow bowls, mixing in each serving to the full a spoon of black olives tapenade. Sprinkle soup with parsley and serve to him bread with a crust for dipping.
