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Home » CHFWeb Forum » Recipes » Chicken stew with balsamic vegetables
Chicken stew with balsamic vegetables [message #576121] Tue, 06 October 2009 19:51 Go to next message
laurie r  is currently offline laurie r
Messages: 2065
Registered: April 2005
Location: Southern NJ
Senior Member
4 cups unpeeled, cubed red potatoes (3/4 " cubes)
2 cups whole baby carrots
1 cup coarsely chopped red onion
2 Tbsp. balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1 1/2 tsp. dried thyme
1 1/2 tsp dried rosemary
1 tsp dried tarragon
1/2 tsp each salt and freshly ground black pepper
1 cup sliced fresh green beans
1/2 cup dry white wine or chicken broth
6 boneless chicken breasts cut into 1 inch cubes
3 cups chicken both
2 tbsp cornstarch

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil,garlic, 1 tsp thyme, and rosemary, tarragon, the salt and pepper,

Mix well and roast uncovered at 425 degrees F, for 30 minutes. Stir once halfway through cooking time. Meanwhile pour broth into a large soup pot. Add remaining 1/2 tsp of thyme and rosemary. Bring to a boil. Add chicken pieces and reduce heat to med. -high. Cook uncovered until chicken is cooked through about 12 minutes. Add roasted vegetables to chicken and broth. Stir in 2 1/2 ups broth. In a small bowl combine cornstarch with remaining 1/2 cup of broth and stir until lump free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes.

From Taste of Home.

Re: Chicken stew with balsamic vegetables [message #576274 is a reply to message #576121 ] Wed, 07 October 2009 12:04 Go to previous message
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
Oh my, this sounds delish!

Thanks for sharing. Going to save this one for a cool, crisp day. Smile

Grace & Peace,

"Do your best, then rest"

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