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    You are in: Home / Recipes / Chicken Stew with Roasted Balsamic Vegetables Recipe
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    Chicken Stew with Roasted Balsamic Vegetables

    Chicken Stew with Roasted Balsamic Vegetables. Photo by yogiclarebear

    1/1 Photo of Chicken Stew with Roasted Balsamic Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    kimbearly's Note:

    i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly grease a large roasting pan.
    2. 2
      Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
    3. 3
      Mix well.
    4. 4
      Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
    5. 5
      Add green beans and roast 10 minutes longer.
    6. 6
      Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
    7. 7
      Bring to a boil.
    8. 8
      Add chicken cubes.
    9. 9
      Reduce heat to medium-high.
    10. 10
      Cook, uncovered, for about 12 minutes, or until chicken is cooked.
    11. 11
      Add roasted vegetables to saucepan.
    12. 12
      Stir in 2 1/2 cups broth.
    13. 13
      In a small bowl, stir together flour and remaining broth until no lumps remain.
    14. 14
      Add to saucepan.
    15. 15
      Cook for about 3 minutes, until stew is bubbly and thickened.
    16. 16
      Serve hot.

    Ratings & Reviews:

    • on October 03, 2009

      55

      Believe it or not, this exact recipe is in the latest edition of "Taste of Home" magazine! I was going to post it here after making it last night, but gosh darn it, you beat me to it...by about 6 years-LOL!!! This is amazing stew...I followed the directions exactly (I even borrowed the 1/2 cup of wine from a neighbor since I quit drinking and am in recovery). By the way, I think step 6 you should only use the wine, the entire amount of vinegar should be in step 2. Very simple and healthy for you too!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2007

      55

      100 stars if I could! This stew is awesome. The roasted veggies smelled so amazing and the seasonings were perfect. The only changes I made here were using just a little spray oil in the roasting pan and on the veggies, instead of 1 T of oil. I also used just 1 lbs of diced chicken breast meat that I had in the fridge. I used 4 cups of broth and only 1 T of flour because it was a little too thick. I was confused by the directions with the vinegar...step 2 and step 6 both say to use it, so I just split it up and it seemed to work fine. I simmered the chicken in the wine for a quite a while, it really soaked it up and you could taste the wine everytime you bit into a chicken piece. So, so good, I am making this again today for freezing and foodsaving and giving it to everyone I know! THANKS!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Stew with Roasted Balsamic Vegetables

    Serving Size: 1 (337 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 294.1
     
    Calories from Fat 51
    17%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 75.5 mg
    25%
    Sodium 386.9 mg
    16%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 4.2 g
    17%
    Sugars 6.0 g
    24%
    Protein 28.4 g
    56%

    The following items or measurements are not included:

    low-fat chicken broth

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