Recipe of Homemade Chicken stew with balsamic roasted vegetables (298 calories)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken stew with balsamic roasted vegetables (298 calories). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have chicken stew with balsamic roasted vegetables (298 calories) using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken stew with balsamic roasted vegetables (298 calories):

1. Make ready 4 cup unpeeled cubed red-skinned potatoes
2. Get 2 cup whole baby carrots
3. Take 1 cup chopped red onions
4. Make ready 2 tbsp balsamic vinegar
5. Get 1 tbsp olive oil
6. Take 1 tsp minced garlic
7. Make ready 1 1/2 tsp dried thyme
8. Prepare 1 1/2 tsp dried rosemary
9. Prepare 1 tsp dried tarragon
10. Take 1/2 tsp salt
11. Take 1/2 tsp freshly ground black pepper
12. Get 1 cup sliced green beans
13. Prepare 1/2 cup dry white wine
14. Make ready 6 boneless skinless chicken breasts cut into 1-inch cubes (about 2 1/4 lbs / 1 kg)
15. Prepare 3 cup chicken broth
16. Get 3 tbsp all purpose flour

Instructions to make Chicken stew with balsamic roasted vegetables (298 calories):

1. Spray a large baking pan with cooking spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425°F for 30 minutes. Stir once, halfway through cooking time. Add green beans, and roast for 10 more minutes.
2. Meanwhile, pour wine into a large saucepan. Add remaining thyme and rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
3. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups broth. In a small bowl, combine fllour with remaining 1/2 cup broth and stir until lump-free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

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