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Chicken Stew with Roasted Balsamic Vegetables

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“i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease a large roasting pan.
  2. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
  3. Mix well.
  4. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
  5. Add green beans and roast 10 minutes longer.
  6. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
  7. Bring to a boil.
  8. Add chicken cubes.
  9. Reduce heat to medium-high.
  10. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
  11. Add roasted vegetables to saucepan.
  12. Stir in 2 1/2 cups broth.
  13. In a small bowl, stir together flour and remaining broth until no lumps remain.
  14. Add to saucepan.
  15. Cook for about 3 minutes, until stew is bubbly and thickened.
  16. Serve hot.

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