Roasted Chicken Stew Provencal |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator. 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 |
Directions:
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.
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