Chicken Stew with Balsamic Roasted Vegetables
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.