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Chicken Stew Provencal
| Ingredients | |||
| 3 | qt | vegetables, root, mixed, parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch chunks | |
| 2 | tablespoon | vinegar, balsamic | |
| 3 | teaspoon | tarragon, leaves, divided | |
| 1 | teaspoon | thyme, divided | |
| 1/2 | teaspoon | garlic, instant, minced | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | pepper, black | |
| 1/8 | teaspoon | pepper, cayenne | |
| 1 | cup | beans, green, fresh, cut in 2-inch pieces | |
| 3/4 | cup | 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 | tablespoon | flour | |
| 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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