Chicken Stew With Roasted Balsamic Vegetables Recipe

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.

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 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.

Chicken Stew With Roasted Balsamic Vegetables

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