This Chicken Stew with Balsamic Roasted Vegetables is the perfect, keep-you-warm comfort food dinner recipe.
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
✏️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.
✔️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.
The Best Stew Recipes:
Chicken Stew with Balsamic Roasted Vegetables
This stew packs a boatload of flavor and makes a perfect comfort food meal.
Ingredients
VEGETABLES:
- 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
STEW:
- 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
Instructions
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.
Notes
- 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.
Nutrition
Serving: 1serving, Calories: 337kcal, Carbohydrates: 22g, Protein: 41g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 474mg, Potassium: 1178mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6091IU, Vitamin C: 12mg, Calcium: 59mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
