Burgundy Chicken

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#40486

serves/makes:

ready in:
30-60 minutes

ingredients

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

directions

Heat 1 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.

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 the liquid is reduced.

Return vegetables and ham to skillet. Mix well, heat through 5 minutes. Sprinkle with parsley before serving.