Chicken Stew With Roasted Balsamic Vegetables Recipes

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES

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.

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES

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