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


  • 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
  • 6
    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


  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

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About Chicken Stew with Roasted Balsamic Vegetables

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