Ingredients
- 2 teaspoons olive oil
- 4 stalks celery, 1 minced, 3 sliced
- 4 carrots, 1 minced, 3 sliced on the diagonal
- 4 cloves garlic, minced
- 2 parsnips, sliced on the diagonal
- 2 mediums zucchini, diced
- 1 medium red pepper, ¼ minced, remainder diced
- 1 medium red onion, ¼ minced, remainder diced
- 2 bunches green onion, white and pale green parts only, sliced
- 1 1/2 tablespoons herbs de Provence
- 14 ounces can diced tomatoes
- 1 1/2 cups white wine
- 7 cups chicken broth
- 2 pounds baby red potatoes, sliced
- 1 1/2 pounds boneless, skinless chicken breast, cubed
- 8 tablespoons olive tapenade
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