Chicken Stew with Balsamic Roasted Vegetables

Name: Chicken Stew with Balsamic Roasted Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 4 cups unpeeled, cubed red potatoes; 2 cups whole baby carrots; 1 cup chopped red onions; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 large garlic clove, (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried tarragon; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup fresh green beans, (trimmed ); ½ cup dry white wine; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 6 halves boneless, skinless chicken breasts, (cut into 1-inch cubes); 3 cups low sodium, low fat chicken broth, (divided); 3 tablespoons all-purpose flour

By Lori Lange

5 from 1 vote

Nov 09, 2006

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This Chicken Stew with Balsamic Roasted Vegetables is the perfect, keep-you-warm comfort food dinner recipe.

pan of chicken stew with balsamic roasted vegetables

Chicken Stew with Balsamic Roasted Vegetables

This chicken stew is packed with plenty of roasted vegetables and potatoes. It will fill you up and keep you happy. There is a ton of flavor! And it happens to be one of those meals that tastes even better the next day.

🛒Ingredients needed:

red potatoes
baby carrots
red onion
balsamic vinegar
olive oil
garlic
dried herbs: thyme, rosemary and tarragon
green beans
dry white wine
boneless, skinless chicken breast
chicken broth
all purpose flour
salt and freshly ground black pepper

pan of chicken stew with balsamic roasted vegetables

✏️How to make Chicken Stew with Balsamic Roasted Vegetables:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

ROAST THE VEGETABLES:

Spray a large roasting pan with non stick spray. Add the potatoes, carrots, onions, vinegar, oil, garlic, thyme, rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° F. for 30 minutes. Stir once, halfway through cooking time.
Add the green beans and roast for 10 more minutes.

PREPARE THE STEW:

Meanwhile, pour the wine into a large saucepan. Add thyme and rosemary. Bring to a boil. Add the chicken pieces and reduce the heat to medium-high. Cook, uncovered, until the chicken is cooked through, about 12 minutes.
Add the roasted vegetables to the chicken and wine. Stir in 2½ cups of broth.
In a small bowl, combine the flour with the remaining ½ cup broth and stir until lump-free. Add the flour mixture to the chicken and vegetables. Cook until the stew is bubbly and has thickened, about 3 minutes.

➡️Recipe Tips:

Feel free to sub out any vegetables you don’t care for with ones you like more.
Chicken thigh meat would also be delicious in this recipe. They would add some calories, but SO tender and juicy. You could also use a combination of breasts and thighs.
If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF and sub GF flour for the all-purpose flour.

pinterest image for chicken stew with balsamic roasted vegetables

✔️What to serve with Chicken Stew with Balsamic Roasted Vegetables:

This hearty stew is really a meal in itself, but a loaf of crusty bread and a simple green salad would definitely go nicely with it. Don’t forget to enjoy that dry red wine you used in the stew!

★How to Store:

Leftovers can be stored in the refrigerator for a few days or frozen in an air-tight container for up to 3 months.

❤️Why I love this recipe:

Stew is the perfect, warm-you-up kind of meal, and this recipe is one that I find myself making again and again.
With all the vegetables, I feel virtuous eating this meal… so healthy!
It makes enough that I can usually enjoy leftovers for lunch for the next couple days.