Chicken Stew with Roasted Balsamic Vegetables

By jsides

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

Ingredients

• 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 white wine
• 6 boneless skinless chicken breast halves, cut into 1 inch cubes
• 3 cups low-fat chicken broth
• 3 tablespoons flour

Preparation

Step 1

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.