Chicken Stew with Roasted Balsamic Vegetables |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 |
Directions:
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.
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