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Burgundy Chicken Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil divided 1 sm onion minced 1/2 sm carrot minced 1 x celery stalk minced 2 x garlic cloves sliced 2 ounce baked ham diced

2 lb boneless skinless chicken thighs 1/2 c. red wine 1/2 c. reduced-sodium chicken broth 1/2 x bay leaf 2 Tbsp. minced fresh parsley

Directions

1. Heat 1 Tbsp. oil in a large, heavy skillet over medium heat. Add in onion, carrot and celery. Cook 5 min, till vegetables soften. Add in garlic and ham and cook 2 min more. Transfer mix to a bowl.
2. Heat remaining oil and brown chicken thighs. Add in wine, broth and bay leaf to skillet. Reduce heat to medium-low and cook 35 min, till chicken is cooked through and most of the liquid is reduced.
3. Return vegetables and ham to skillet. Mix well, heat through 5 min. 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."

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