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Chicken Stew Provencal


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













Trans-fat Free, Good source of fiber


3 quarts vegetables
root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks
2 tablespoons vinegar
3 teaspoons tarragon leaves
leaves, divided
1 teaspoon thyme
½ teaspoon garlic
instant, minced
½ teaspoon salt
½ teaspoon black pepper
teaspoon black pepper
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 30530% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 584mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 75g
Vitamin A 2% Vitamin C 2%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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