Ingredients:
4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onions
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced green beans
1/2 cup dry white wine
6 boneless skinless chicken breast halves, cut into 1 inch cubes
3 cups low-fat chicken broth
3 tablespoons flour
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.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.