Chicken Stew with Balsamic Roasted Vegetables

4 c unpeeled, cubed red potatoes (3/4 in cubes) (I used regular potatoes)
2 c whole baby carrots
1 c coarsely chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp minced garlic
1 ½ tsp dried thyme
1 ½ tsp dried rosemary
1 tsp dried tarragon
½ tsp salt and ½ tsp black pepper
1 c sliced fresh green beans (I used 2 cans of green beans)
½ c dry white wine (I bought chicken broth with white wine and herbs in it. I believe it was Old College Inn brand. It worked fine)
About 2 lbs of chicken cut into 1 inch cubes (I used chicken breast)
3 cups chicken broth (I used the chicken broth with white wine and herbs for this too. One 32 oz container takes care of this recipe)
2 tbsp cornstarch

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon salt and pepper. Mix well .Roast, uncovered, at 425* for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes. (I ended up cooking them a little longer, because the veggies were still crunchy.)

Meanwhile, pour wine into a large soup pot. Add remaining ½ tsp thyme and ½ tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium high. Cook uncovered until chicken is cooked through, about 12 minutes.

Add roasted vegetables to chicken and wine. Stir in 2 ½ c broth. In small bowl, combine cornstarch and remaining ½ cup broth and stir until lump free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened about 3 minutes. (I ended up letting it simmer for about 30 minutes). Serve hot.

Serves 6 (Caleb and I got atleast 4 meals out of this, so I would think it serves 8 really)