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STEW RECIPES
Chicken Stew with Balsamic Roasted
Vegetables
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Chicken
Stew with Balsamic Roasted Vegetables |
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A great, low fat
and flavorful meal...
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4
cups |
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unpeeled, cubed red potatoes |
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2
cups |
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whole baby carrots |
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1
cup |
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chopped red onions |
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2
Tbs |
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balsamic vinegar |
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1
Tbs |
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olive oil |
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1
clove |
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garlic, minced |
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1½
tsp |
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dried thyme |
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1½
tsp |
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dried rosemary |
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1
tsp |
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dried tarragon |
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½
tsp |
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salt |
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½
tsp |
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black pepper |
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1
cup |
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trimmed fresh green beans |
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½
cup |
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dry
white wine |
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6
halves |
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boneless, skinless chicken breasts, cut
into 1" cubes |
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3
cups |
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low
sodium, low fat chicken broth |
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3
Tbs |
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flour |
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1 |
Spray a
large roasting pan with non stick spray. Add
potatoes, carrots, onions, vinegar, oil, garlic,
1 teaspoon thyme, 1 teaspoon rosemary, tarragon,
salt and pepper. Mix well. Roast, uncovered, at
425° F. for 30 minutes. Stir once, halfway
through cooking time. Add green beans and roast
for 10 more minutes. |
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2 |
Meanwhile,
pour wine into a large saucepan. Add remaining ½
teaspoon thyme and ½ teaspoon rosemary. Bring to
a boil. Add chicken pieces and reduce heat to
medium-high. Cook, uncovered, until chicken is
cooked through, about 12 minutes. |
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3 |
Add roasted
vegetables to chicken and wine. Stir in 2½ cups
of broth. In a small bowl, combine flour with
remaining ½ cup broth and stir until lump-free.
Add flour mixture to chicken and vegetables.
Cook until stew is bubbly and has thickened,
about 3 minutes. |
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4 |
Serve hot. |
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Servings: 6
WW POINTS: 6
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Recipe Source |
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Crazy Plates |
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