Chicken Stew with Balsamic Roasted Vegetables

Langkah-langkah

1. Spray a large roasting pan with non stick spray. Add the potatoes, carrots, onions, vinegar, oil, garlic, thyme, rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° F. for 30 minutes. Stir once, halfway through cooking time.
2. Add the green beans and roast for 10 more minutes.
3. Meanwhile, pour the wine into a large saucepan. Add thyme and rosemary. Bring to a boil. Add the chicken pieces and reduce the heat to medium-high. Cook, uncovered, until the chicken is cooked through, about 12 minutes.
4. Add the roasted vegetables to the chicken and wine. Stir in 2½ cups of broth.
5. In a small bowl, combine the flour with the remaining ½ cup broth and stir until lump-free. Add the flour mixture to the chicken and vegetables. Cook until the stew is bubbly and has thickened, about 3 minutes.