Chicken Stew with Balsamic Roasted Vegetables

PREP 10 MIN COOK 45 MIN SERVES 6

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onions
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1 1/2 tsp dried thyme, divided
1 1/2 tsp dried rosemary, divided
1 tsp dried tarrogon
1/2 tsp each salt and freshly ground black pepper
1 cup sliced green beans
1/2 cup dry white wine
2 lbs (907g) boneless skinless chicken breasts, cut into 1-inch cubes
3 cups reduced-sodium chicken broth
3 Tbsp all-purpose flour

1. Spray a large roasting pan with cooking spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp 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.

2. Meanwhile, pour wine into a large pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a  boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

3. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups broth. In a small bowl, whisk together flour with remaining 1/2 cup broth until lump-free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

Very good and filling too!! Great cooler evening meal!

PER SERVING (SERVES 6): CAL 298, FAT 4.6g (SAT FAT 0.5g), PROT 31g, CARBS 30g, FIB 3.8g, CHOL 66mg, SOD 368mg