Chicken Stew With Roasted Balsamic Vegetables

• 4 cups unpeeled cubed red potatoes
• 2 cups whole baby carrots
• 1 cup chopped red onion
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sliced green beans
• 1/2 cup dry white wine
• 6 boneless skinless chicken breast halves, cut into 1 inch cubes
• 3 cups low-fat chicken broth
• 3 tablespoons flour

1. Lightly grease a large roasting pan.
2. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
3. Mix well.
4. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
5. Add green beans and roast 10 minutes longer.
6. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
7. Bring to a boil.
8. Add chicken cubes.
9. Reduce heat to medium-high.
10. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
11. Add roasted vegetables to saucepan.
12. Stir in 2 1/2 cups broth.
13. In a small bowl, stir together flour and remaining broth until no lumps remain.
14. Add to saucepan.
15. Cook for about 3 minutes, until stew is bubbly and thickened.
16. Serve hot.

potatoes, baby carrots, red onion, balsamic vinegar, olive oil, clove garlic, thyme, rosemary, tarragon, salt, pepper, green beans, white wine, chicken, lowfat chicken broth, flour

Taken from www.food.com/recipe/chicken-stew-with-roasted-balsamic-vegetables-63378 (may not work)