Chicken Stew Provencal

Name: Chicken Stew Provencal
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: vegetables; vinegar; tarragon leaves; thyme; garlic; salt; black pepper; black pepper; beans; wine; chicken; chicken broth; flour; water

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
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	*
½	teaspoon	garlic instant, minced
½	teaspoon	salt
½	teaspoon	black pepper
⅛	teaspoon	black pepper cayenne
1	cup	beans green, fresh, cut in 2-inch pieces
¾	cups	wine dry white	*
1 ½	pound	chicken breast halves, boneless, skinless, cut in 2-inch pieces
2	each	chicken broth 13 3/4-ounce cans, low-sodium	*
3	tablespoons	all-purpose flour
½	cup	water

Ingredients

Amount	Measure	Ingredient	Features
3	quarts	vegetables root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks	*
3E+1	ml	vinegar balsamic
15	ml	tarragon leaves leaves, divided
5	ml	thyme divided	*
2.5	ml	garlic instant, minced
2.5	ml	salt
2.5	ml	black pepper
0.6	ml	black pepper cayenne
237	ml	beans green, fresh, cut in 2-inch pieces
177	ml	wine dry white	*
680.4	g	chicken breast halves, boneless, skinless, cut in 2-inch pieces
2	each	chicken broth 13 3/4-ounce cans, low-sodium	*
45	ml	all-purpose flour
118	ml	water

Directions

Preheat oven to 450 degrees. Spray large, heavy nonstick roasting pan with olive oil cooking spray. Add root vegetables, vinegar, 2 teaspoons tarragon, ½ teaspoons 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 flour with ½ 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.