Chicken Stew Provencal

Name: Chicken Stew Provencal
Ingredients: 3 quarts vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks; 2 tablespoons vinegar balsamic; 3 teaspoons tarragon leaves leaves, divided; 1 teaspoon thyme divided; 1/2 teaspoon garlic instant, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 18 teaspoon black pepper cayenne; 1 cup beans green, fresh, cut in 2-inch pieces; 3/4 cups wine dry white; 1 1/2 pound chicken breast halves, boneless, skinless, cut in 2-inch pieces; 2 each chicken broth 13 3/4-ounce cans, low-sodium; 3 tablespoons flour, all-purpose; 1/2 cup water

14 ingredients

17 steps

Ingredients

3 quarts vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks
2 tablespoons vinegar balsamic
3 teaspoons tarragon leaves leaves, divided
1 teaspoon thyme divided
1/2 teaspoon garlic instant, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
18 teaspoon black pepper cayenne
1 cup beans green, fresh, cut in 2-inch pieces
3/4 cups wine dry white
1 1/2 pound chicken breast halves, boneless, skinless, cut in 2-inch pieces
2 each chicken broth 13 3/4-ounce cans, low-sodium
3 tablespoons flour, all-purpose
1/2 cup water

Directions

1

Preheat oven to 450 degrees.
2

Spray large, heavy nonstick roasting pan with olive oil cooking spray.
3

Add root vegetables, vinegar, 2 teaspoons tarragon, 1/2 teaspoons thyme, garlic, salt and peppers; toss to coat.
4

Bake until vegetables begin to caramelize, about 30 to 45 minutes.
5

Add green beans and bake until vegetables are tender, about 10 to 15 minutes longer.
6

Remove vegetables to a large bowl; cover to keep warm.
7

Add wine to pan, scraping brown bits off the bottom.
8

Add chicken; bake until throughly cooked, about 15 to 20 minutes.
9

Add to vegetables; cover again.
10

Place roasting pan on top of range.
11

Add broth; bring to a simmer.
12

Mix flour with 1/2 cup water, stirring until smooth; add to pan.
13

Cook, stirring constantly, until smooth.
14

Add remaining tarragon and thyme.
15

Return vegetables and chicken to pan; toss to coat evenly.
16

Heat through.
17

Makes 6 servings.