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4 cups upeeled, cubed red potatoes
Spray a large roasting pan with non-stick spray. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. rosemary (I used 2 sprigs fresh), tarragon, salt, and pepper. Mix well.
Roast uncovered at 425°F for 30 minutes. Stir once, halfway through cooking time.
Meanwhile, pour wine into a large saucepan. Add remaining 1/2 tsp. thyme, and 1/2 tsp. rosemary (1 fresh sprig). Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.
Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups of broth. In a small bowl combine flour with remaining 1/2 cup broth and stir until lump-free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes (I let it simmer for close to 1 hour to really get the flavours together). Serve hot.
Posted by Sherry Cantar
Nutritional Info Per Serving: 298 calories, 4.6 g fat, 0.5 g saturated fat, 31 g protein, 29.5 g carbohydrate, 3.8 g fiber, 65.8 g cholesterol, 362 mg sodium, % calories from fat 15
2 cups whole baby carrots (I cut them in half)
1 cup chopped red onion (I also added 1 red pepper)
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 clove garlic, minced
1-1/2 tsp. dried thyme
1-1/2 tsp. dried rosemary (I used a few sprigs of fresh)
1 tsp. dried tarragon
1/2 tsp. each salt and black pepper
1 cup sliced green beans (I used mushrooms instead)
1/2 cup dry white wine
6 boneless, skinless chicken breast halves cut in 1" cubes
3 cups low-sodium, low-fat chicken broth (I made my own)
3 tbsp. all-purpose flour (I found I added more for thicker gravy)