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 degrees for 30 min. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.
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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 uncovered, until chicken is cooked through, about 12 minutes.
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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.
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