Yield: 4 Servings
|3 quarts||Mixed root vegetables*|
|2 tablespoons||Balsamic vinegar|
|3 teaspoons||Tarragon leaves (divided|
|1 teaspoon||Thyme (divided use)|
|½ teaspoon||Instant minced garlic|
|½ teaspoon||Black pepper|
|⅛ teaspoon||Cayenne pepper|
|1 cup||Fresh green beans, cut|
|\N \N||In 2-inch pieces|
|¾ cup||Dtv white wine|
|1½ pounds||Boneless, skinless chicken|
|\N \N||Breast halves, cut in 2-inch|
|2 \N||(13 3/4-ounce) cans|
|\N \N||Chicken broth|
*(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, ½ 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 ½ 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.