Chicken Stew with Roasted Balsamic Vegetables

READY IN: 55mins
Recipe by kimbearly

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

Top Review by yooper

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 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!

Ingredients Nutrition


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

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