- 6
Ingredients
- 4 cups unpeeled, cubed red potatoes (3/4 inch cubes)
- 2 cups whole baby carrots
- 1 cup coarsely chopped red onion
- 2 tablespoons balsamic vinegar
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon dried rosemary
- 1 teaspoon dried tarragon
- 1/2 teaspoon each salt and pepper
- 1 cup sliced fresh green beans
- 1/2 cup dry white wine
- 6 boneless skinless chicken breasts (about 2 lbs) cut into 1 inch cubes
- 3 cups reduced-sodium chicken broth
- 2 Tablespoons cornstarch
Preparation
Step 1
1. Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered at 425 for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.
2. Meanwhile pour wine into a large soup pot. Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook uncovered until chicken is cooked through, about 12 minutes.
3. Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups broth. In small bowl, combine cornstarch with remaining 1/2 cup broth and stir until lump-free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.