- 4 cups unpeeled, cubed red potatoes (3/4 inch cubes)
- 2 cups whole baby carrots
- 1 red onion, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1-1/2 tsp dried thyme
- 1-1/2 tsp dried rosemary
- 1 tsp dried tarragon
- salt and pepper to taste
- 1 cups sliced fresh green beans
- 1/2 cup dry white wine
- 2 lbs boneless, skinless chicken breast, cut into 1″ cubes
- 3 cups chicken broth
- 2 tbsp cornstarch
DirectionsCover a large baking sheet with aluminum foil. Add potatoes, carrots, onion, garlic, vinegar, oil, 1 tsp rosemary, 1 tsp thyme, 1 tsp tarragon, salt and pepper. Mix well. Roast uncovered at 425 degrees for 30 minutes. Stir once halfway through cooking time. Add green beans and roast for another 10 minutes.
While vegetables are roasting, pour wine into a large dutch oven or soup pot. Add remaining thyme and rosemary. bring to a boil. Add chicken and reduce heat to medium-high. Cook uncovered until chicken is cooked through, about 12 minutes.
Add roasted vegetables to pot. Stir in 2-1/2 cups of chicken broth. In another bowl, stir together remaining chicken broth and cornstarch until lump free. Add to soup pot and continue to cook until stew is bubbly and has thickened, about 5 minutes.