Chicken Stew with Balsamic Roasted Vegetables

4 cups unpeeled, cubed red potatoes (¾ inch cubes)
2 cups whole baby carrots
1 cup coarsely chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1 ½ teaspoon dried thyme, divided
1 ½ teaspoon dried rosemary, divided
1 teaspoon dried tarragon
½ teaspoon salt and pepper
1 cup sliced fresh green beans
6 boneless, skinless chicken breasts (about 2 pounds), cut into 1 inch cubes
3 cups reduced sodium chicken broth
2 tablespoons cornstarch
½ cup dry white wine.

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onions, vingegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, sald and pepper. Mix well. Roast uncovered, at 425° for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.

Meanwhile, pour wine into a large soup pot. Add remaing 1/2 teaspoon thyme and rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook uncoverd until chicken is cooked through, about 12 minutes.

Add roased 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.

Serves: 6