After a 7 month sabbatical: I'm back and trying to kick-start my food blog. So hello all you out there: whether you care what I cook or not....welcome to my world.My world consists of a 15'x6' hallway more commonly referred to as my kitchen. And although it is possibly the worst looking room in my house off the bat, it is transformed each day into an eatery, my own little haven.Monday as I scoured for a recipe to ale to my sick husband, I found this Bon Appetit recipe from 1994 for Chicken & Vegetable Stew. After a short excursion to the doctors office, to Walgreen's, to Whole Foods and back: I began my first experience roasting root vegetables.Here is my revised, and hopefully lighter version of the Bon Appetit Chicken Stew with a little side of crisped french bread.

Chicken and Roast Root Veg Soup with Crispy Bread

4 tablespoons vegetables oil, divided3 Boneless Skinless Chicken Breasts3 tablespoons butter4 parsnips, peeled, sliced1 small turnip, peeled and cubed3 large carrots, peeled, thinly sliced3 medium leeks (white and pale green parts only), halved lengthwise, sliced1 pound baby new potatoes, each cut in half4 tablespoons all purpose flour8 cups reduced sodium chicken broth1 tablespoon dried rosemary1 tablespoon dried thyme1 bay leaf1/4 cup 2% milk + 2 tbs butter

Preparation

Pre-heat oven to 450F.  Combine leeks, turnips, carrots, parsnips and potatoes into a roasting pan (if you don't have one, I used a casserole dish).  Top with salt and pepper, and drizzle with 2 tbs olive oil. Toss to coat thoroughly.Roast until vegetables are just tender and slightly browned, about 35 minutes.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. Using tongs, transfer chicken pieces to cutting board.  Slice and chop chicken into bite size pieces and add back to pot. Pour off fat from pot and discard.Add butter to same pot and melt over medium heat. Add roasted vegetables to pot. Cook 4 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.Add milk and butter to pot; increase heat and simmer until liquids thicken, about 10 minutes.  Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper, top with freshly chopped parsley.

Crispy Bread

1 loaf french bread, sliced thinly on a bias1/2 tbs freshly grated parmesan cheesePre-Heat oven to 450 (should already be at this temp from roasting the vegetables)Thinly slice the french bread and place each piece on a baking sheet. Season to taste with koshar or sea salt, and top each slice with microplaned cheese.Bake for 5-10 minutes or until edges start to brown.