Labadie Recipe Database

Name Chicken Stew with Balsamic Roasted Vegetables Number of People 6 List of Ingredients 4 cups unpeeled, cubed red potatoes (about 3/4-inch cubes) 2 cups whole baby carrots 1 cup coarsely chopped red onion 2 T. balsamic vinegar 1 T. olive oil 1 tsp. minced garlic 1 1/2 tsp. dried thyme 1 1/2 tsp. dried rosemary 1 tsp. dried tarragon 1/2 tsp. each salt and freshly ground black pepper 1 cup sliced fresh green beans 1/2 cup dry white wine 6 boneless, skinless chicken breasts (about 2 lbs), cut into 1-inch cubes 3 cups reduced-sodium chicken broth 2 T. cornstarch Description Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 degrees for 30 minutes.  Stir once, halfway through cooking time.  Add green beans and roast for 10 minutes. Meanwhile, pour wine into a large soup pot.  Add remaining 1/2 tsp. thyme and 1/2 tps. rosemary.  Bring to a boil.  Add chicken pieces and reduce heat to medium-high.  Cook, uncovered, until chicken is cooked through, about 12 minutes. Add roasted vegetables to chicken and wine.  Stir in 2 1/2 cups broth.  In small bowl, combine cornstarch with remaining 1/2 cup broth and stir until lump-free.  Add cornstarch mixture to chicken and vegetables.  Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot. Time 1 hour 30 minutes Difficulty (1-5) 2 Notes I think I would brown chicken in a little EVOO and then use the wine to deglaze the pan. Per serving:  298 calories, 4.6 g fat, 31 g protein, 30 g carbohydrates, 3.8 g fiber, 66 mg cholesterol, 362 mg sodium Image