BURGUNDY CHICKEN

By PSchultz

Ingredients

• 2 tbsp.olive oil, divided
• 1 small onion, chopped
• 1/2 small carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, sliced
• 2 ounces baked ham, diced
• 2 lbs boneless, skinless chicken thighs
• 1/2 cup red wine
• 1/2 cup reduced sodium chicken broth
• 1/2 bay leaf
• 2 tbsp chopped parsley

Preparation

Step 1

1. Heat one tablespoon oil in a large heavy skillet over medium heat. Add onion, carrot and celery. Cook 5 minutes until vegetables soften. Add garlic and ham and cook 2 minutes more. Transfer mixture to a bowl.
2. Heat remaining oil and brown chicken thighs. Add wine, broth and bay leaf to skillet. Reduce heat to medium-low and cook 35 minutes, until chicken is cooked through and most of liquid is reduced. Return vegetables and ham to skillet. Mix well, heat through 5 minutes. Sprinkle with parsley before serving.