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Ingredients
- 2 Tbsp. extra virgin olive oil divided
- 1 sm onion minced
- 1/2 sm carrot minced
- 1 x celery stalk minced
- 2 x garlic cloves sliced
- 2 ounce baked ham diced
- 2 lb boneless skinless chicken thighs
- 1/2 c. red wine
- 1/2 c. reduced-sodium chicken broth
- 1/2 x bay leaf
- 2 Tbsp. minced fresh parsley
Directions
- Heat 1 Tbsp. oil in a large, heavy skillet over medium heat. Add in onion, carrot and celery. Cook 5 min, till vegetables soften. Add in garlic and ham and cook 2 min more. Transfer mix to a bowl.
- Heat remaining oil and brown chicken thighs. Add in wine, broth and bay leaf to skillet. Reduce heat to medium-low and cook 35 min, till chicken is cooked through and most of the liquid is reduced.
- Return vegetables and ham to skillet. Mix well, heat through 5 min. Sprinkle with parsley before serving.
- This recipe yields 4 servings.
- Description: "This is more of a braise than a stew because there is very little cooking liquid. The wine imparts a rich flavor, but almost all of the alcohol evaporates as the dish simmers."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 114 | 42% |
| Total Fat 12.81g | 16% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.14g | |
| Cholesterol 117mg | 39% |
| Sodium 344mg | 14% |
| Potassium 480mg | 14% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.31g | 1% |
| Protein 28.65g | 46% |
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