Provençal Chicken & Potato Stew
with Bell Pepper, Fresh Dill & Garlic Bread
- Wheat
- Soy
- Milk
This rustic Mediterranean one-pot wonder transforms shrimp, potatoes, and bell pepper into comfort gold! Tomato paste, herbes de Provence, sherry vinegar, and fresh dill create layers of flavor in the savory stew. Serve with garlic bread on the side for sopping up every drop.
Ingredients
1 unit
Green Bell Pepper
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
1 unit
Tomato Paste
1 unit
Onion
⅔ tablespoon
Herbes de Provence
1 unit
Tomato
¼ ounce
Parsley
2 slice
White Bread
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 teaspoon
Sherry Vinegar
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Peel and dice potatoes into ½-inch pieces. Dice tomato into ¼-inch pieces. Finely chop parsley. Roughly chop dill.
Rinse shrimp* under cold water and pat dry with paper towels.
Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat.
Add onion, bell pepper, potatoes, diced tomato, salt, and pepper. Cook, stirring occasionally, until onion and bell pepper are softened, 3-4 minutes.
Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened, 30-60 seconds. Add half the garlic powder (you'll use the rest later), 2 tsp herbes de Provence, 2 cups water, and 1 tsp sugar (4 tsp herbes de Provence, 4 cups water, and 2 tsp sugar for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until potatoes are softened, 10-12 minutes more.
Add shrimp and cook until shrimp are cooked through, 2-3 minutes. Turn off heat; stir in 1 tsp vinegar (2 tsp for 4) and half the parsley. Season with salt and pepper. TIP: If stew becomes too thick, add a splash of water at the end.
Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened in color, 30-60 seconds.
Add half the garlic powder, 2 cups water, 2 tsp herbes de Provence, and 1 tsp sugar (4 cups water, 4 tsp herbes de Provence, and 2 tsp sugar for 4 servings). (Be sure to measure the herbes de Provence—we sent more!) Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until potato is tender, 10-12 minutes more.
Brush garlic butter on toasted bread; halve garlic bread on diagonal.
Add shrimp to pot and cook until cooked through, 2-3 minutes.
Turn off heat; stir in half the parsley and 1 tsp vinegar (2 tsp for 4 servings). (Be sure to measure the vinegar—we sent more!) Season with salt and pepper. TIP: If stew seems too thick, stir in a splash of water.
Meanwhile, toast bread.
Add 1 TBSP butter (2 TBSP for 4 servings) to a small microwave-safe bowl. Microwave until melted, 15-30 seconds. Once melted, stir in remaining parsley, remaining garlic powder, salt, and pepper.
Brush garlic butter on toasted bread; halve garlic bread on a diagonal.
Divide stew between bowls; sprinkle with dill. Serve with garlic bread on the side.
