Roasted Chicken Stew Provencal

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 quarts root vegetables, cut in 1-inch chunks, such as parsnips, turnips, new potatoes, onions and baby carrots
• 2 tablespoons balsamic vinegar
• 3 teaspoons tarragon (divided)
• 1 teaspoon thyme (divided)
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper
• 4 ounces green beans, cut in 2-inch pieces
• 3/4 cup dry wine
• 1 1/2 lbs skinless chicken breast halves, cut in 2-inch pieces
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 3 tablespoons flour

Recipe

• 1 preheat oven to 450 degrees. coat large, heavy nonstick roasting pan with olive oil cooking spray.
• 2 toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
• 3 add green beans. bake 10 to 15 minutes longer, until vegetables are tender.
• 4 remove vegetables to large bowl. cover to keep warm.
• 5 and wine to pan, scraping brown bits off bottom. add chicken. bake 15 to 20 minutes until cooked through. add chicken to vegetables. cover.
• 6 place roasting pan on top of range. add broth. bring to simmer.
• 7 stir flour with 1/2 cup water until smooth. add to broth. cook, stirring constantly, until smooth.
• 8 add 1 teaspoon tarragon and 1/2 teaspoon tyme. return vegetables and chicken to pan. toss to coat evenly. heath through.