Ingredients for 6 servings:
1. 4 cups unpeeled cubed red potatoes
2. 2 cups whole baby carrots
3. 1 cup chopped red onion
4. 2 tablespoons balsamic vinegar
5. 1 tablespoon olive oil
6. 1 clove garlic, minced
7. 1 1/2 teaspoons dried thyme
8. 1 1/2 teaspoons dried rosemary
9. 1 teaspoon dried tarragon
10. 1/2 teaspoon salt
11. 1/2 teaspoon pepper
12. 1 cup sliced green beans
13. 1/2 cup dry white wine
14. 6 boneless skinless chicken breast halves, cut into 1 inch cubes
15. 3 cups low-fat chicken broth
16. 3 tablespoons flour

Directions:
1. Lightly grease a large roasting pan.
2. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
3. Mix well.
4. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
5. Add green beans and roast 10 minutes longer.
6. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
7. Bring to a boil.
8. Add chicken cubes.
9. Reduce heat to medium-high.
10. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
11. Add roasted vegetables to saucepan.
12. Stir in 2 1/2 cups broth.
13. In a small bowl, stir together flour and remaining broth until no lumps remain.
14. Add to saucepan.
15. Cook for about 3 minutes, until stew is bubbly and thickened.
16. Serve hot.