Best 11 Chicken Stew With Roasted Balsamic Vegetables Recipes

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Chicken stew with roasted balsamic vegetables is a hearty, flavorful dish that is perfect for a cold night. Chicken thighs are seared until golden brown, then simmered in a flavorful stew made with chicken broth, white wine, vegetables, and herbs. Roasted balsamic vegetables add a touch of sweetness and acidity to the dish. This recipe is easy to prepare in one pot, making it a perfect meal for busy weeknights.

Here are our top 11 tried and tested recipes!

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE



Mediterranean-Style Chicken Stew Recipe image

One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!

Provided by Suzy Karadsheh

Categories     Dinner     Entree

Number Of Ingredients 17

1 1/2 lb boneless skinless chicken thighs ((8 thighs) )
Kosher salt and black pepper
Extra virgin olive oil
1 yellow onion (chopped)
3 garlic cloves (minced)
2 carrots (chopped)
1 red bell pepper (chopped)
1 zucchini (small diced)
1 potato (small diced)
1 tsp paprika
1 tsp coriander
1 tsp dry oregano
2 sprigs fresh thyme
1 28 can whole San Marzano tomatoes, ((or any quality canned whole tomatoes you like) )
2 cups low sodium chicken broth
1 tbsp white wine vinegar
1 cup chopped fresh parsley

Steps:

  • Pat the chicken dry and season on both sides with Kosher salt and black pepper.
  • In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
  • In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
  • Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
  • Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

  • Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

CHICKEN AND VEGETABLE STEW



Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES



Chicken Stew with Roasted Balsamic Vegetables image

I like making this stew, it's loaded with veggies & chicken and has a great flavor with the addition of balsamic vinegar! From "food.com"

Provided by Angela Pietrantonio

Categories     Other Soups

Time 55m

Number Of Ingredients 16

4 c unpeeled cubed red potatoes
2 c whole baby carrots
1 c chopped red onion
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 clove garlic , minced
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp pepper
1 c sliced green beans
1/2 c dry white wine
6 boneless skinless chicken breast halves , cut into 1 inch cubes
3 c low-fat chicken broth
3 Tbsp flour

Steps:

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

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES



Chicken Stew with Roasted Balsamic Vegetables image

i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!

Provided by kimbearly

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

4 cups unpeeled cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced green beans
1/2 cup dry white wine
6 boneless skinless chicken breast halves, cut into 1 inch cubes
3 cups low-fat chicken broth
3 tablespoons flour

Steps:

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

Nutrition Facts : Calories 294.1, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.5, Sodium 387, Carbohydrate 28.3, Fiber 4.3, Sugar 6, Protein 28.4

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

  • In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

HEALTHIER CHICKEN VEGETABLE STEW



Healthier Chicken Vegetable Stew image

This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.

Provided by KIMMORAES

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, pressed
1 cup cremini mushrooms, sliced
1 tablespoon tomato paste
1 ⅓ cups water
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 teaspoon cornstarch
1 teaspoon cold water, or as needed

Steps:

  • Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
  • Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
  • Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
  • Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

CHICKEN AND MIXED VEGETABLE STEW



Chicken and Mixed Vegetable Stew image

Categories     Soup/Stew     Chicken     Potato     Vegetable     Stew     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 tablespoons vegetables oil
1 4-pound chicken, cut into 8 pieces
3 tablespoons butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved lengthwise, sliced
1 pound baby new potatoes, thickly sliced
3 tablespoons all purpose flour
3 cups canned chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried
1 bay leaf
1/4 cup whipping cream

Steps:

  • Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
  • Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
  • Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your stew. Choose fresh, organic vegetables and free-range chicken.
  • Roast the vegetables before adding them to the stew: Roasting the vegetables intensifies their flavor and gives them a slightly caramelized texture.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your stew. Some good options include carrots, celery, onions, potatoes, and parsnips.
  • Add herbs and spices to taste: Herbs and spices can add a lot of flavor to your stew. Some good options include rosemary, thyme, oregano, garlic, and pepper.
  • Let the stew simmer for a long time: The longer you simmer the stew, the more flavorful it will be. Aim to simmer it for at least 1 hour, or even longer if you have time.
  • Serve the stew with crusty bread or rice: Crusty bread or rice is a great way to soak up the delicious broth from the stew.

Conclusion:

This chicken stew with roasted balsamic vegetables is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this stew a try.

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