Chicken Stew With Roasted Balsamic Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 cups unpeeled cubed red potatoes
• 2 cups whole baby carrots
• 1 cup chopped red onion
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sliced green beans
• 1/2 cup dry wine
• 6 boneless skinless chicken breast halves, cut into 1 inch cubes
• 3 cups low-fat chicken broth
• 3 tablespoons flour

Recipe

• 1 lightly grease a large roasting pan.
• 2 add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
• 3 mix well.
• 4 roast, uncovered, at 425 degrees f for 30 minutes minimum, stirring after 15 minutes.
• 5 add green beans and roast 10 minutes longer.
• 6 meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
• 7 bring to a boil.
• 8 add chicken cubes.
• 9 reduce heat to medium-high.
• 10 cook, uncovered, for about 12 minutes, or until chicken is cooked.
• 11 add roasted vegetables to saucepan.
• 12 stir in 2 1/2 cups broth.
• 13 in a small bowl, stir together flour and remaining broth until no lumps remain.
• 14 add to saucepan.
• 15 cook for about 3 minutes, until stew is bubbly and thickened.
• 16 serve hot.