Roasted Chicken Stew Provencal

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READY IN: 1hr 50mins
SERVES: 6
YIELD: 9-10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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