MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Chicken Stew Provencal
Categories: New import
     Yield: 4 servings

     3 qt Mixed root vegetables*
     2 tb Balsamic vinegar
     3 ts Tarragon leaves (divided
          Use)
     1 ts Thyme (divided use)
   1/2 ts Instant minced garlic
   1/2 ts Salt
   1/2 ts Black pepper
   1/8 ts Cayenne pepper
     1 c  Fresh green beans, cut
          In 2-inch pieces
   3/4 c  Dtv white wine
 1 1/2 lb Boneless, skinless chicken
          Breast halves, cut in 2-inch
          Pieces
     2    (13 3/4-ounce) cans
          Low-sodium,
          Chicken broth
     3 tb Flour

 *(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
 chunks)

 Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
 olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
 tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
 Bake until vegetables begin to caramelize, about 30 to 45 minutes.
 Add green beans and bake until vegetables are tender, about 10 to 15
 minutes longer. Remove vegetables to a large bowl; cover to keep
 warm. Add wine to pan, scraping brown bits off the bottom. Add
 chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
 vegetables; cover again. Place roasting pan on top of range. Add
 broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
 smooth; add to pan. Cook, stirring constantly, until smooth. Add
 remaining tarragon and thyme. Return vegetables and chicken to pan;
 toss to coat evenly. Heat through. Makes 6 servings.

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