Burgundy Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 7:38am

Ingredients




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

Preparation

1 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. 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 the liquid is reduced. 3 Return vegetables and ham to skillet. Mix well, heat through 5 minutes. Sprinkle with parsley before serving. 4 This recipe yields 4 servings. 5 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."