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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Poultry Vegetables Oven Roast Fall Winter Stews Chicken Stove Top Dietary Seasonal Comfort Food Meat Carrots Green Yellow Beans Taste Mood Savory Equipment Presentation Served Hot

Chicken Stew With Roasted Balsamic Vegetables

I adopted this recipe and it looks great! It was attributed to the looneyspoons cookbook.... I have not made this----yet!!

Steps

Lightly grease a large roasting pan.
Add potatoes , carrots , onions , vinegar , oil , garlic , 1 tsp thyme , 1 tsp rosemary , tarragon , salt , and pepper.
Mix well.
Roast , uncovered , at 425 degrees f for 30 minutes minimum , stirring after 15 minutes.
Add green beans and roast 10 minutes longer.
Meanwhile , put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
Bring to a boil.
Add chicken cubes.
Reduce heat to medium-high.
Cook , uncovered , for about 12 minutes , or until chicken is cooked.
Add roasted vegetables to saucepan.
Stir in 2 1 / 2 cups broth.
In a small bowl , stir together flour and remaining broth until no lumps remain.
Add to saucepan.
Cook for about 3 minutes , until stew is bubbly and thickened.
Serve hot.

Ingredients

red potatoes, baby carrots, red onion, balsamic vinegar, olive oil, garlic, dried thyme, dried rosemary, dried tarragon, salt, pepper, green beans, dry white wine, boneless skinless chicken breast halves, low-fat chicken broth, flour