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Chicken & Roasted Vegetable Stew Recipe

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This recipe for Chicken & Roasted Vegetable Stew, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lindale

Category:
Category:

Ingredients:  
Ingredients:  
4 c. unpeeled, cubed red potatoes
2 c. whole baby carrots
1 c. chopped red onions
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 tsp dried tarragon
1/2 tsp salt & pepper
1 c, sliced green beans
1/2 c. dry white wine
6 boneless, skinless chicken breasts, cut into 1" cubes
3 c. low-sodium, low-fat chicken broth
3 tbsp all-purpose flour

Directions:
Directions:
Preheat oven 425F
Spray a large roasting pan with non-stick spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt & pepper. Mix well. Roast uncovered for 30 mins. Stir once, halfway through cooking time. Add green beans and roast for 10 mins more.
Meanwhile, pour wine into a large saucepan. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 mins.
Add roasted vegetables to chicken and wine. Stir in 2 1/2 c. broth. In a small bowl combine flour with remaining 1/2 c broth, stir until lump free. Add flour mixture to chicken. Cook until stew is bubbly and has thickened, about 3 mins.

Number Of Servings:
Number Of Servings:
6

 

 

 

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