Hearty Roasted Veggie and Chicken Stew

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=3728

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

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

Preheat oven to 450.

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.

Heat non-stick skillet over medium and spray with cooking spray. Saute chicken for 10 minutes until no longer pink.

Add chicken broth, wine and Herbes de Provence. Simmer for 5 minutes.

Combine 1/2 cup water with cornstarch.

Add roasted vegetables to chicken broth and chicken.

Add cornstarch and simmer to thicken for 5 minutes.

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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!