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 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!
- 946.36 ml unpeeled cubed red potatoes
- 473.18 ml whole baby carrots
- 236.59 ml chopped red onion
- 29.58 ml balsamic vinegar
- 14.79 ml olive oil
- 1 clove garlic, minced
- 7.39 ml dried thyme
- 7.39 ml dried rosemary
- 4.92 ml dried tarragon
- 2.46 ml salt
- 2.46 ml pepper
- 236.59 ml sliced green beans
- 118.29 ml dry white wine
- 6 boneless skinless chicken breast halves, cut into 1 inch cubes
- 709.77 ml low-fat chicken broth
- 44.37 ml flour
Directions See How It's Made
- 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.
- Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
- Add green beans and roast 10 minutes longer.
- Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
- Bring to a boil.
- Add chicken cubes.
- Reduce heat to medium-high.
- Cook, uncovered, for about 12 minutes, or until chicken is cooked.
- Add roasted vegetables to saucepan.
- Stir in 2 1/2 cups broth.
- 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.