Sunday, October 12, 2008

Roasted Vegetable and Chicken Stew

This is a nice hearty stew that is also husband-approved. I serve it with Pillsbury biscuits from the blue can, they are each one point. If you like rosemary, this one's for you.

Servings Vary, 28 Pts total

4 C unpeeled, cubed red potatoes
2 C whole baby carrots
1 C chopped red onions
2 T balsamic vinegar
1 T olive oil
1 clove garlic - minced
1 1/2 T dried thyme
1 1/2 T dried rosemary
1 t dried tarragon
1/2 t salt
1/2 t pepper
1 C sliced green beans
1 C sliced mushrooms
1/2 C dry white wine (can substitute 1/2 C broth with either 1 t white wine vinegar, or 1/2 C broth with 1 t lemon juice)
24 oz chicken breast, cubed (about 4 breasts, or 6 breast fillets)
3 C fat-free chicken broth
3 T flour

1. Spray a large roasting pan with non-stick spray. Add potatoes, carrots, mushrooms, onions, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425 for 30 mins. Stir once, halfway through the cooking time. Add green beans and roast for 10 more mins.
2. Pour wine or wine substitute into a large saucepan. Add remaining thyme and rosemary. Bring to a boil. Add chicken pieces and reduce heat to med. high. Cook, uncovered, until chicken is cooked through, about 12 mins. Add roasted vegetables to chicken and wine. Stir in 2 1/2 cups of broth.
3. In a small bowl, combine flour with remaining broth and stir until lump free. Add flour mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 mins. Serve hot.

Recipe by: Crazy Plates by Janet & Greta Podleski

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