For this week’s taste test, I pulled out a recipe that I’ve been dying to try for some time — Chicken Stew with Balsamic Roasted Vegetables. I came across this recipe in a Taste of Home magazine (October/November 2009) and it found its way into “my pile”! It appeared that this recipe would take a bit of time to make since I had to roast the vegetables before making the stew. My plan was to have this as a week night dinner so I did a little prep work on Sunday afternoon.
The first part of the recipe (see below) instructed to roast the vegetables for 4o minutes. I chopped the veggies and drizzled them with the balsamic vinegar, olive oil and required spices. The aroma in my house was unbelievable while the veggies were roasting! We were salivating! Once the veggies were roasted, I cooled them to room temperature, put them in a Ziploc bag and stashed them in the fridge until I needed them. OK, I’ll admit it, I snuck a few tastes before storing them!
Prepping for weeknight meals on Sundays is one of my favorite tricks. I’d rather spend 1-2 extra hours in the kitchen on Sunday rather than stressing about dinner during the week.
Fast forward to Tuesday night. Got home from work and started dinner. Honestly, because of my prep work on Sunday, it took under 15 minutes to finish the recipe and get dinner on the table! It took longer to bake the biscuits that I served with the stew than it did to finish the stew!
It looked great. It smelled heavenly. It was rather easy to make. We had big expectations for this meal. Plus, we had a huge pot of stew, which meant tons of leftovers.
Unfortunatley, the taste didn’t live up to my anticipation. I was bummed. I had such high hopes. The flavor was blah. What a let down. But, I’m not giving up…this recipe was too easy and I would love to add it to my week night arsenal. I think I’m going to tinker around with it and see if I can’t turn it into a winner!
In case you’re interested in trying this recipe, or possibly doing some tinkering of your own, here you go!
Chicken Stew with Balsamic Roasted Vegetables
- 4 cups unpeeled, cubed red potatoes (3/4 inch cubes)
- 2 cups whole baby carrots
- 1 red onion, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1-1/2 tsp dried thyme
- 1-1/2 tsp dried rosemary
- 1 tsp dried tarragon
- salt and pepper to taste
- 1 cups sliced fresh green beans
- 1/2 cup dry white wine
- 2 lbs boneless, skinless chicken breast, cut into 1″ cubes
- 3 cups chicken broth
- 2 tbsp cornstarch
Cover a large baking sheet with aluminum foil. Add potatoes, carrots, onion, garlic, vinegar, oil, 1 tsp rosemary, 1 tsp thyme, 1 tsp tarragon, salt and pepper. Mix well. Roast uncovered at 425 degrees for 30 minutes. Stir once halfway through cooking time. Add green beans and roast for another 10 minutes.
While vegetables are roasting, pour wine into a large dutch oven or soup pot. Add remaining thyme and rosemary. bring to a boil. Add chicken and reduce heat to medium-high. Cook uncovered until chicken is cooked through, about 12 minutes.
Add roasted vegetables to pot. Stir in 2-1/2 cups of chicken broth. In another bowl, stir together remaining chicken broth and cornstarch until lump free. Add to soup pot and continue to cook until stew is bubbly and has thickened, about 5 minutes.
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