MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Chicken Stew Provencal
  Categories: New import
       Yield: 4 servings
 
       3 qt Mixed root vegetables*
       2 tb Balsamic vinegar
       3 ts Tarragon leaves (divided
            Use)
       1 ts Thyme (divided use)
     1/2 ts Instant minced garlic
     1/2 ts Salt
     1/2 ts Black pepper
     1/8 ts Cayenne pepper
       1 c  Fresh green beans, cut
            In 2-inch pieces
     3/4 c  Dtv white wine
   1 1/2 lb Boneless, skinless chicken
            Breast halves, cut in 2-inch
            Pieces
       2    (13 3/4-ounce) cans
            Low-sodium,
            Chicken broth
       3 tb Flour
 
   *(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
   chunks)
 
   Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
   olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
   tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
   Bake until vegetables begin to caramelize, about 30 to 45 minutes.
   Add green beans and bake until vegetables are tender, about 10 to 15
   minutes longer. Remove vegetables to a large bowl; cover to keep
   warm. Add wine to pan, scraping brown bits off the bottom. Add
   chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
   vegetables; cover again. Place roasting pan on top of range. Add
   broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
   smooth; add to pan. Cook, stirring constantly, until smooth. Add
   remaining tarragon and thyme. Return vegetables and chicken to pan;
   toss to coat evenly. Heat through. Makes 6 servings.
 
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