Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - divided

  2. 1 tablespoon 15ml Onion - chopped (small)

  3. 1/2 tablespoon 7 1/2ml Carrot - chopped (small)

  4. 1 Celery stalk - chopped

  5. 2 Garlic cloves - sliced

  6. 2 oz 56g Baked ham - diced

  7. 2 lbs 908g / 32oz Boneless skinless chicken thighs

  8. 1/2 cup 118ml Red wine

  9. 1/2 cup 118ml Reduced-sodium chicken broth

  10. 1/2 Bay leaf

  11. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings. Carbohydrates: 3.5 grams Net Carbs: 3 grams Fiber: 0.5 grams Protein: 56 grams Fat: 41 grams Calories: 639 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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