Chicken Stew with Roasted Balsamic Vegetables

Angela Pietrantonio


I like making this stew, it's loaded with veggies & chicken and has a great flavor with the addition of balsamic vinegar!
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★★★★★ 1 vote
15 Min
40 Min


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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
1/2 tsp
1 c
sliced green beans
1/2 c
dry white wine
boneless skinless chicken breast halves , cut into 1 inch cubes
3 c
low-fat chicken broth
3 Tbsp

How to Make Chicken Stew with Roasted Balsamic Vegetables


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

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

    Bring to a boil.
  • 4Add chicken cubes.

    Reduce heat to medium-high.

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

    Stir in 2 1/2 cups broth.
  • 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

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About Chicken Stew with Roasted Balsamic Vegetables

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