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Chicken Stew with Balsamic Roasted Vegetables Recipe


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     Chicken Stew with Balsamic Roasted Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour

4 cups unpeeled, cubed red potatoes (3/4-in. cubes)
2 cups whole baby carrots
1 cup coarsely chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp minced garlic
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp dried tarragon
1/2 tsp each salt and freshly ground black pepper
1 cup sliced fresh green beans
1/2 cup dry white wine
6 boneless, skinless chicken breasts (about 2 lbs), cut into 1-in. cubes
3 cups reduced-sodium chicken broth
2 tbsp cornstarch

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425 for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.
Meanwhile, pour wine into a large soup pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook unocvered, until chicken is cooked through, about 12 minutes.
Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups broth. In small bowl, combine cornstarch with remaining 1/2 cup broth and stir until lump-free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

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