• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Stew with Roasted Balsamic Vegetables

  • 55minutes
  • 287calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 946 1/36 ml unpeeled cubed red potatoes

  2. 473.18 ml whole baby carrots

  3. 236 1/29 ml chopped red onion

  4. 29 1/28 ml balsamic vinegar

  5. 14.79 ml olive oil

  6. 1 clove garlic , minced

  7. 7 1/39 ml dried thyme

  8. 7 1/39 ml dried rosemary

  9. 4.92 ml dried tarragon

  10. 2.46 ml salt

  11. 2.46 ml pepper

  12. 236 1/29 ml sliced green beans

  13. 118 1/59 ml dry white wine

  14. 6 boneless skinless chicken breast halves , cut into 1 inch cubes

  15. 709.77 ml low-fat chicken broth

  16. 44 1/37 ml flour

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback