Chicken Stew With Roasted Balsamic Vegetables

Name: Chicken Stew With Roasted Balsamic Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups unpeeled cubed red potatoes; 2 cups whole baby carrots; 1 cup chopped red onion; 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

Servings: persons

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
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

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.

902

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 cups unpeeled cubed red potatoes, 2 cups whole baby carrots, 1 cup chopped red onion, 2 tablespoons balsamic vinegar, and more.

Yes, Chicken Stew With Roasted Balsamic Vegetables 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.

That's it — enjoy your meal!