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

Submitted by larnaj

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

Ingredients

QUARTS VEGETABLES
root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks *

TABLESPOONS VINEGAR
balsamic

TEASPOONS TARRAGON LEAVES
leaves, divided

TEASPOON THYME
divided *

TEASPOON GARLIC
instant, minced

TEASPOON SALT

TEASPOON BLACK PEPPER

⅛

TEASPOON BLACK PEPPER
cayenne

CUP BEANS
green, fresh, cut in 2-inch pieces

CUPS WINE
dry white *

1 ½

POUND CHICKEN
breast halves, boneless, skinless, cut in 2-inch pieces

EACH CHICKEN BROTH
13 3/4-ounce cans, low-sodium *

TABLESPOONS ALL-PURPOSE FLOUR

CUP 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.