Hearty Roasted Veggie and Chicken Stew
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 7:49am

Ingredients




3 cups parsnips, cubed
3 cups rutabaga, cubed
3 cups turnip, cubed
3 cups carrot , cubed
2 large onion, chopped
3 cups red potatoes, cubed
1/8 cup olive oil
6 cloves garlic, chopped
2 large chicken breast, cubed
4 cups chicken broth
1/2 cup white wine
2 tablespoons rosemary, minced
1 teaspoon herbes de provence
1/2 cup water
4 tablespoons cornstarch

Preparation

1 Preheat oven to 450. 2 Combine parsnip, rutabaga, carrots, turnips, onion, garlic, rosemary, salt and pepper with olive oil. Spread out on two large cookie sheets. Bake for 40 – 60 minutes until veggies are tender and very lightly browned. 3 Heat non-stick skillet over medium and spray with cooking spray. Saute chicken for 10 minutes until no longer pink. 4 Add chicken broth, wine and Herbes de Provence. Simmer for 5 minutes. 5 Combine 1/2 cup water with cornstarch. 6 Add roasted vegetables to chicken broth and chicken. 7 Add cornstarch and simmer to thicken for 5 minutes.

About


Do you ever roast veggies? In my opinion there isn’t a better way to get people who aren’t big vegetable fans to eat them. Roasting brings out their sweet flavors, and then people eat them like candy.
I had a pile of my favorite root vegetables ready to roast, and some tender chicken. Seemed like the perfect combination for a stew.
What a terrific comfort meal if you live in Seattle where the weather is freezing cold!