Chicken Stew with Balsamic Roasted Vegetables

By ezunich

Ingredients

• 4 cups unpeeled, cubed red potatoes (3/4-inch cubes)
• 2 cups whole baby carrots
• 1 cup coarsely chopped red onion
• 2 tbs balsamic vinegar
• 1 tbs olive oil
• 1 tsp minced garlic
• 1 1/2 tsp dried thyme
• 1 1/2 tsp dried rosemary
• 1 tsp dried tarragon
• 1/2 tsp each salt and freshly ground black pepper
• 1 cup sliced fresh green beans
• 1/2 cup dry white wine
• 6 boneless, skirless chicken breasts (about 2 lbs.), cut into 1-inch cubes
• 3 cups chicken broth
• 2 tbs cornstarch

Details

Servings 6

Preparation

Step 1

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. 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.

Meanwhile, pour wine into a large soup pot. Add remaining 1/2 tsp, thyme and 1/2 tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high.

Cook uncovered, until chicken is cooked through, about 12 minutes.

Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups broth. In a small bowl, combine cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.