Chicken Stew with Roasted Balsamic Vegetables

Angela Pietrantonio

By
@mrsjoepie

I like making this stew, it's loaded with veggies & chicken and has a great flavor with the addition of balsamic vinegar!
From "food.com"


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Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Ingredients

4 c
unpeeled cubed red potatoes
2 c
whole baby carrots
1 c
chopped red onion
2 Tbsp
balsamic vinegar
1 Tbsp
olive oil
1 clove
garlic , minced
1 1/2 tsp
dried thyme
1 1/2 tsp
dried rosemary
1 tsp
dried tarragon
1/2 tsp
salt
1/2 tsp
pepper
1 c
sliced green beans
1/2 c
dry white wine
6
boneless skinless chicken breast halves , cut into 1 inch cubes
3 c
low-fat chicken broth
3 Tbsp
flour

Directions Step-By-Step

1
Lightly grease a large roasting pan.

Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.

Mix well.
2
Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.

Add green beans and roast 10 minutes longer.
3
Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.

Bring to a boil.
4
Add chicken cubes.

Reduce heat to medium-high.

Cook, uncovered, for about 12 minutes, or until chicken is cooked.
5
Add roasted vegetables to saucepan.

Stir in 2 1/2 cups broth.
6
In a small bowl, stir together flour and remaining broth until no lumps remain.

Add to saucepan.

Cook for about 3 minutes, until stew is bubbly and thickened.

Serve hot.

7 points per serving

About this Recipe