This Chicken Stew with Balsamic Roasted Vegetables is the perfect, keep-you-warm comfort food dinner recipe.

This chicken stew is packed with plenty of roasted vegetables and potatoes. It will fill you up and keep you happy. There is a ton of flavor! And it happens to be one of those meals that tastes even better the next day.

Ingredients needed:

red potatoes
baby carrots
red onion
balsamic vinegar
olive oil
garlic
dried herbs: thyme, rosemary and tarragon
green beans
dry white wine
boneless, skinless chicken breast
chicken broth
all purpose flour
salt and freshly ground black pepper

How to make Chicken Stew with Balsamic Roasted Vegetables:

The complete, printable recipe is at the end of this post.

The first step is roasting the vegetables:

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.

Make the stew:

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.

Once the warm weather subsides, it’s time to make this chicken stew with balsamic roasted vegetables! Stew is the perfect, warm-you-up kind of meal, and this recipe is one that you’ll want to make again and again. Enjoy!

The Best Stew Recipes:

If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.

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Chicken Stew with Balsamic Roasted Vegetables

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

Recipe Details

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Course: Main Course

Cuisine: American

Keyword: chicken stew, roasted vegetables, stew

Servings: servings

Calories: 337kcal

Author: RecipeGirl.com (shared from the Crazy Plates cookbook)

Ingredients

VEGETABLES:

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

STEW:

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

Instructions

ROAST THE VEGETABLES:

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.

PREPARE THE STEW:

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.

Notes

If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF and sub GF flour for the all-purpose flour.

Nutrition

Serving: 1serving, Calories: 337kcal, Carbohydrates: 22g, Protein: 41g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 474mg, Potassium: 1178mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6091IU, Vitamin C: 12mg, Calcium: 59mg, Iron: 3mg