Chicken Stew with Balsamic Roasted Vegetables

This hearty stew cooks up in less than an hour and is perfect for a cold, winter’s day.

Ingredients:
4 cups unpeeled, cubed red potatoes (3/4-inch cubes)
2 cups whole baby carrots
1 cup coarsley chopped red onion
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. minced garlic
1-1/2 tsp. dried thyme
1-1/2 tsp. dried rosemary
1 tsp. dried tarragon
1/2 tsp. each salt and freshly ground pepper
1/2 cup dry white wine
6 boneless, skinless chicken breasts cut into 1-inch cubes
3 cups chicken broth
2 Tbsp. cornstarch

Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 degrees for 40 minutes.  Stir once, halfway through cooking time.  Meanwhile pour wine into a large soup 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 cups broth.  In a 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.