Roasted Chicken Stew Provencal Recipe

Name: Roasted Chicken Stew Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots; 2 tablespoons balsamic vinegar; 3 teaspoons tarragon (divided); 1 teaspoon thyme (divided); 1 garlic clove; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/8 teaspoon red pepper; 4 ounces green beans, cut in 2-inch pieces; 3/4 cup dry white wine; 1 1/2 lbs skinless chicken breast halves, cut in 2-inch pieces; 2 (14 1/2 ounce) cans low sodium chicken broth; 3 tablespoons flour

Servings: persons

3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots
2 tablespoons balsamic vinegar
3 teaspoons tarragon (divided)
1 teaspoon thyme (divided)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper
4 ounces green beans, cut in 2-inch pieces
3/4 cup dry white wine
1 1/2 lbs skinless chicken breast halves, cut in 2-inch pieces
2 (14 1/2 ounce) cans low sodium chicken broth
3 tablespoons flour

1
Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
2
Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
3
Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
4
Remove vegetables to large bowl. Cover to keep warm.
5
And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
6
Place roasting pan on top of range. Add broth. Bring to simmer.
7
Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
8
Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.

511

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots, 2 tablespoons balsamic vinegar, 3 teaspoons tarragon (divided), 1 teaspoon thyme (divided), and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Chicken Stew Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions