4 C unpeeled, cubed red potatoes
2 C whole baby carrots
1 C chopped red onions
2 T balsamic vinegar
1 T olive oil
1 tsp minced garlic
1 1/2 tsp dried thyme, divided
1 1/2 tsp dried rosemary, divided
1 tsp dried tarragon
1/2 tsp each salt and freshly ground black pepper
1 C sliced green beans
1/2 C dry white wine (I used chicken broth)
2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
3 C reduced-sodium chicken broth
3 T all-purpose flour (I used whole wheat)
*I also used a large container of sliced mushrooms and a small package of cubed, butternut squash.
Spray a large roasting pan with non-stick cooking spray. Add potatoes, carrots, onions, squash, mushrooms, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt and pepper. Mix well. (I added all of these ingredients into a large mixing bowl, mixed well and then put them on a large cookie sheet, sprayed with non-stick spray.) Roast, uncovered, at 425 degrees for 30 minutes, stir once halfway through cooking time. Add green beans and roast for 10 more minutes.
Meanwhile, pour wine into a large pot. Add remaining 1/2 tsp thyme and 1/2 tsp 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 C broth. In a small bowl, whisk together flour with remaining 1/2 C broth until lump free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot. This was so good and really easy! I served it with multi-grain, saltine crackers.