2½-lb. rotisserie chicken
2 lbs. potatoes
2 Tbsp. butter
1 cup chopped onion
2 garlic cloves, minced
4 cups vegetables you have on hand (such as chopped peppers, diced squash, green beans and shredded Brussels sprouts)
Salt and freshly ground black pepper to taste
Herbs de Provence to taste
1/3 cup heavy cream
Ό cup freshly chopped parsley
4 poached eggs (optional)
Remove the meat from the bone of the chicken; chop and set aside, including any crispy bits of skin. Discard any other skin. Reserve the drippings.
Add the potatoes a large pot and fill with enough water to cover. Season the water with salt and bring to a boil. Boil for 10 minutes, or until the potatoes are fork-tender. Let cool, then dice.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, and saute until the onion is translucent.
Toss in the diced potatoes and 4 cups of chopped mixed vegetables. Season to taste with salt, pepper and herbs de Provence.
Stir in the chopped chicken and any drippings, and saute for about 5 minutes.
Pour in the heavy cream and let the mixture cook down for 5 to 7 minutes.
Add the parsley and spoon into 4 bowls.
If desired, top each bowl with a poached egg.