Last night I made this wonderful stew…although the ingredient list looks long it’s actually very easy to make. In fact with laptop issues this morning I made the stew quicker than I entered into the recipe box this morning..seems funny that sometimes people won’t cook because it’s too much trouble but in compared to the things we spend countless amounts of time doing it seems cooking offers one of the greater rewards and benefits us as well. To me eating isn’t a neccesity it’s an experience to enjoy and I am thankful that my family loves to eat as much as I love to cook.
|Chicken Stew w/ Roasted Balsalmic Veggies||
- 4 cups red potatoes unpeeled and cubed into 3/4″ cubes
- 2 cups whole baby carrots whole
- 1 cup red onion coarsley chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup fresh green beans sliced
- 1/2 cup white wine
- 6 boneless skinless chicken breast cut into 1″ cubes
- 3 cups chicken broth
- 2 tablespoons cornstarch
- Spray large roasting pan. Add potatoes, carrots, onion, vinegar, oil, garlic.
- Add one teaspoon each of rosemary, tarragon, salt and pepper. Mix well and roast uncovered for 30 minutes at 425 degrees.
- Stir once halfway through cooking. Add green beans and roast 10 more minutes.
- Meanwhile pour wine into large soup pot. Add remaining thyme and rosemary. Bring to a boil.
- Add chicken pieces and reduce to medium high. Cook for 12 minutes or until chicken is done.
- Add roasted vegetables to chicken. Stir in 2 1/2 cups broth.
- In small bowl mix remaining broth and cornstarch until lump free. Add to chicken vegetable mixture.
- Cook until bubbly and thick about 3 minutes.