Chicken Stew with Balsamic Roasted Vegetables

Name: Chicken Stew with Balsamic Roasted Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 cups unpeeled, cubed red potatoes; 2 cups whole baby carrots; 1 cup chopped red onions; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 large garlic clove, (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried tarragon; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup fresh green beans, (trimmed ); ½ cup dry white wine; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 6 halves boneless, skinless chicken breasts, (cut into 1-inch cubes); 3 cups low sodium, low fat chicken broth, (divided); 3 tablespoons all purpose flour

This stew packs a boatload of flavor and makes a perfect comfort food meal.

⏱️ 85 menit 🔪 Persiapan: 25 menit 🔥 Masak: 60 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Chicken Stew with Balsamic Roasted Vegetables

Foto: RecipeGirl

Bahan-bahan

6 porsi

4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onions
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 large garlic clove, (minced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon black pepper
1 cup fresh green beans, (trimmed )
½ cup dry white wine
½ teaspoon dried thyme
½ teaspoon dried rosemary
6 halves boneless, skinless chicken breasts, (cut into 1-inch cubes)
3 cups low sodium, low fat chicken broth, (divided)
3 tablespoons all purpose flour

Langkah-langkah

Spray a large roasting pan with non stick spray. Add the potatoes, carrots, onions, vinegar, oil, garlic, thyme, rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° F. for 30 minutes. Stir once, halfway through cooking time.
Add the green beans and roast for 10 more minutes.
Meanwhile, pour the wine into a large saucepan. Add thyme and rosemary. Bring to a boil. Add the chicken pieces and reduce the heat to medium-high. Cook, uncovered, until the chicken is cooked through, about 12 minutes.
Add the roasted vegetables to the chicken and wine. Stir in 2½ cups of broth.
In a small bowl, combine the flour with the remaining ½ cup broth and stir until lump-free. Add the flour mixture to the chicken and vegetables. Cook until the stew is bubbly and has thickened, about 3 minutes.