Chicken Stew Provencal Recipe

Name: Chicken Stew Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks; 2 tablespoons vinegar balsamic; 3 teaspoons tarragon leaves leaves, divided; 1 teaspoon thyme divided; 1/2 teaspoon garlic instant, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; ⅛ teaspoon black pepper cayenne; 1 cup beans green, fresh, cut in 2-inch pieces; 3/4 cups wine dry white; 1 1/2 pound chicken breast halves, boneless, skinless, cut in 2-inch pieces; 2 each chicken broth 13 3/4-ounce cans, low-sodium; 3 tablespoons flour, all-purpose; 1/2 cup water

Servings: persons

3 quarts vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks
2 tablespoons vinegar balsamic
3 teaspoons tarragon leaves leaves, divided
1 teaspoon thyme divided
1/2 teaspoon garlic instant, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
⅛ teaspoon black pepper cayenne
1 cup beans green, fresh, cut in 2-inch pieces
3/4 cups wine dry white
1 1/2 pound chicken breast halves, boneless, skinless, cut in 2-inch pieces
2 each chicken broth 13 3/4-ounce cans, low-sodium
3 tablespoons flour, all-purpose
1/2 cup water

1
Preheat oven to 450 degrees.
2
Spray large, heavy nonstick roasting pan with olive oil cooking spray.
3
Add root vegetables, vinegar, 2 teaspoons tarragon, 1/2 teaspoons thyme, garlic, salt and peppers; toss to coat.
4
Bake until vegetables begin to caramelize, about 30 to 45 minutes.
5
Add green beans and bake until vegetables are tender, about 10 to 15 minutes longer.
6
Remove vegetables to a large bowl; cover to keep warm.
7
Add wine to pan, scraping brown bits off the bottom.
8
Add chicken; bake until throughly cooked, about 15 to 20 minutes.
9
Add to vegetables; cover again.
10
Place roasting pan on top of range.
11
Add broth; bring to a simmer.
12
Mix flour with 1/2 cup water, stirring until smooth; add to pan.
13
Cook, stirring constantly, until smooth.
14
Add remaining tarragon and thyme.
15
Return vegetables and chicken to pan; toss to coat evenly.
16
Heat through.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 quarts vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks, 2 tablespoons vinegar balsamic, 3 teaspoons tarragon leaves leaves, divided, 1 teaspoon thyme divided, and more.

Yes, Chicken Stew Provencal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stew Provencal

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