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.
