Chicken Stew with Balsamic Roasted Vegetables

Ingredients

• 4 cups unpeeled, cubed red potatoes (3/4 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 1/2 teaspoon dried thyme, divided
• 1 1/2 teaspoon dried rosemary, divided
• 1 teaspoon dried tarragon
• 1/2 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
• 1/2 cup dry white wine.

Directions

• Step 1
  Spray a large roasting pan with cooking spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salad 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.
• Step 2
  Meanwhile, pour wine into a large soup pot. Add remaining 1/2 teaspoon 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.
• Step 3
  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.

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