Recipe: I Got Stew, Babe (Chicken Stew with Oven-Roasted Vegetables and Balsamic Sauce)

I GOT STEW, BABE

FOR THE ROASTED VEGETABLES:
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, divided use
1 1/2 teaspoons dried rosemary
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup sliced green beans
FOR THE STEW:
1/2 cup dry white wine
6 boneless and skinless chicken breast halves, cut into 1-inch cubes
3 cups low sodium, low-fat chicken broth, divided use
3 tablespoons all-purpose flour

TO PREPARE THE VEGETABLES:
Preheat oven to 425 degrees F. Spray a large roasting pan with non-stick spray.

Add potatoes, carrots, onions, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt, and pepper to prepared pan. Mix well.

Roast, uncovered, at 425 degrees for 30 minutes. Stir once, halfway through cooking time.

Add green beans and roast for 10 more minutes.

TO PREPARE THE STEW:
Meanwhile, pour wine into a large saucepan. Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups of broth.

In a small bowl, combine flour with remaining 1/2 cup broth and stir until lump free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

Servings: 6
Source: Crazy Plates by Janet and Greta Podleski