chicken stew with roasted balsamic vegetables
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"
prep time
15 Min
cook time
40 Min
method
---
yield
6 serving(s)
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
How To Make chicken stew with roasted balsamic vegetables
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Step 1Lightly grease a large roasting pan. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper. Mix well.
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Step 2Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes. Add green beans and roast 10 minutes longer.
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Step 3Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan. Bring to a boil.
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Step 4Add chicken cubes. Reduce heat to medium-high. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
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Step 5Add roasted vegetables to saucepan. Stir in 2 1/2 cups broth.
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Step 6In 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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