Chicken stew with balsamic roasted vegetables

From Taste of Home

Chicken stew with balsamic roasted vegetables

4 c unpeeled red potatoes, 3/4" cubes (I used whole creamer potatoes)

2 c whole baby carrots

1 c coarsely chopped red onion

2 T balsamic vinegar

1 T olive oil

1 t minced garlic

1 1/2 t thyme, divided

1 1/2 t rosemary, divided

1 t tarragon

1/2 t salt

1/2 t pepper

1 c fresh green beens

1/2 c dry white wine

6 boneless skinless chicken breasts, 1" cubes

3 c chicken broth, divided

2 T cornstarch

Spray a roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 for 15 minutes, stir, and roast for another 15 minutes.  Add green beans, stir and roast an additional 10 minutes.

Pour wine into large stock pot.  Add 1/2 t thyme and 1/2 t rosemary.  Bring to a boil; add chicken and cook over medium heat about 10 minutes.

Add roasted vegetables and 2 1/2 c broth.  Mix remaining broth with cornstarch until smooth and add to chicken and vegetables.  Cook until bubbly and thickened.