Chicken Stew with Roasted Balsamic Vegetables

Recipe by kimbearly
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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