 |
Burgundy Chicken
 Print Version |
 Email To A Friend
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.
2 tablespoons 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 pounds boneless, skinless chicken thighs
1/2 cup red wine
1/2 cup reduced-sodium chicken broth
1/2 bay leaf
2 tablespoons chopped fresh parsley
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 the skillet. Mix well, heat through 5 minutes. Sprinkle with parsley before serving.
Servings: 4
Prep time: 15 minutes
Bake/Cook time: 40 minutes
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
