Chicken Stew Provencal

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

90 minutes Prep: 30 minutes Cook: 60 minutes

361 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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, divided
1	teaspoon	thyme leaves	divided
1/2	teaspoon	garlic	instant, minced
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1/8	teaspoon	black pepper	cayenne
1	cup	beans	green, fresh, cut in 2-inch pieces
3/4	cups	wine	dry white
1 1/2	pound	chicken	breast halves, boneless, skinless, cut in 2-inch pieces
2	each	chicken broth	13 3/4-ounce cans, low-sodium
3	tablespoons	flour, all-purpose
1/2	cup	water

Directions

Preheat oven to 450 degrees. Spray large, heavy nonstick roasting pan with olive oil cooking spray. Add root vegetables, vinegar, 2 ts tarragon, 1/2 ts 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 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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Nutrition Facts

Serving Size 185g

Amount per Serving

Calories 361 41% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 108mg	36%
Sodium 596mg	25%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	10%
Sugars 1.0g
Protein 37.0g	74%