Friday, November 20, 2009

Chicken Stew!

Tonight, we had Brad's parents over for dinner. We've been doing that a good bit lately. We have them for dinner & we watch whatever has come for me on Netflix. Today's movie was Twilight!! I saw it when it came out, but wanted to see it again before New Moon (No, i haven't seen it yet. I love the series but not enough to go to a midnight showing!! I like my sleep!) Anyway, now maybe Brad will come see New Moon, too, since he's seen Twilight! =) Guess we'll see!

Anyway! I cooked this delicious dinner. It is from the Taste of Home cooking magazine. You may have noticed that a lot of my recipes are from Taste of Home. That's because somehow i got a few of their cookbooks & my mother-in-law got me a subscription to their magazine for my birthday. I really like trying out their recipes!

This was DELICIOUS! AND - Very Nutritious! I promise!! Give it a try! We loved it!

Chicken Stew with Balsamic Roasted Vegetables
4 cups unpeeled, cuped red potatoes (3/4 in cubes)
2 cups whole baby carrots
1 cup coarsley chopped red onion
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. minced garlic
1 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary
1 tsp. dried tarragon
1/2 tsp. each salt & pepper
1 cup sliced fresh green beans
1/2 cup dry white wine
6 boneless skinless chicken breasts (about 2 pounds), cut into 1 inch cubes
3 cups chicken broth
2 tbsp. cornstarch

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt & pepper. Mix well. Roast uncovered at 425 degrees for 30 minutes. Stir once halfway through cooking time. Add green beans & roast for 10 more minutes.

Meanwhile, pour wine into a large soup pot. Add remaining 1/2 tsp of thyme & rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook uncovered, until chicken is cooked through, about 12 minutes.

Add roasted vegetables to chicken & wine. Stir in 2 1/2 cups chicken broth. In small bowl, combine cornstarch with remaining 1/2 cup broth & stir until lump-free. Add cornstarch mixture to chicken & vegetables. Cook until stew is bubbly & has thickened, about 3 minutes. Serve hot.

(I kid you not. This is a winner!)

 

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