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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