Chicken Stew With Roasted Balsamic Vegetables Recipes
CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES
i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!
Provided by kimbearly
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 294.1, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.5, Sodium 387, Carbohydrate 28.3, Fiber 4.3, Sugar 6, Protein 28.4
CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES
I like making this stew, it's loaded with veggies & chicken and has a great flavor with the addition of balsamic vinegar! From "food.com"
Provided by Angela Pietrantonio
Categories Other Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes. Add green beans and roast 10 minutes longer.
- 3. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan. Bring to a boil.
- 4. Add chicken cubes. Reduce heat to medium-high. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
- 5. Add roasted vegetables to saucepan. Stir in 2 1/2 cups broth.
- 6. 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. 7 points per serving
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