Chicken Stew With Balsamic Roasted Vegetables

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4 cups unpeeled, cubed red potatoes (3/4 inch cubes)

2 cups whole baby carrots

1 red onion, chopped

2 tbsp balsamic vinegar

1 tbsp olive oil

2 cloves minced garlic

1-1/2 tsp dried thyme

1-1/2 tsp dried rosemary

1 tsp dried tarragon

salt and pepper to taste

1 cups sliced fresh green beans

1/2 cup dry white wine

2 lbs boneless, skinless chicken breast, cut into 1″ cubes

3 cups chicken broth

2 tbsp cornstarch

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