Prep 20 mins
Cook 1 hr 30 mins
Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.
- 3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots
- 2 tablespoons balsamic vinegar
- 3 teaspoons tarragon (divided)
- 1 teaspoon thyme (divided)
- 1 garlic clove
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon red pepper
- 4 ounces green beans, cut in 2-inch pieces
- 3⁄4 cup dry white wine
- 1 1⁄2 lbs skinless chicken breast halves, cut in 2-inch pieces
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 3 tablespoons flour
- Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
- Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
- Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
- Remove vegetables to large bowl. Cover to keep warm.
- And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
- Place roasting pan on top of range. Add broth. Bring to simmer.
- Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
- Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.