|
Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425 for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.
|
|
Meanwhile, pour wine into a large soup pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook unocvered, until chicken is cooked through, about 12 minutes.
|
|
Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups broth. In small bowl, combine cornstarch with remaining 1/2 cup broth and stir until lump-free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.
|
