Recipe - Chicken Stew Provencal

3 qt Mixed root vegetables*
2 tablespoon Balsamic vinegar
3 teaspoon Tarragon leaves (divided
Use)
1 teaspoon Thyme (divided use)
One half teaspoon Instant minced garlic
One half teaspoon Salt
One half teaspoon Black pepper
1/8 teaspoon Cayenne pepper
1 cup Fresh green beans, cut
In 2inch pieces
Three fourths cup Dtv white wine
1 One half pound Boneless, skinless chicken
Breast halves, cut in 2inch
Pieces
2 (13 3/4ounce) cans
Lowsodium,
Chicken broth
3 tablespoon Flour

*(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1inch
chunks)

Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with olive
oil cooking spray. Add root vegeta bles, vinegar, 2 Tsp tarragon, 1/2
teaspoon 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 Hour with One half 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.

Posted to MMRecipes Digest V4 #166 by BobbieB1@aol.com on Jun 28, 1997