Burgundy Chicken

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
1 tablespoon	15ml	Onion - chopped (small)
1/2 tablespoon	7.5ml	Carrot - chopped (small)
1		Celery stalk - chopped
2		Garlic cloves - sliced
2 oz	56g	Baked ham - diced
2 lbs	908g / 32oz	Boneless skinless chicken thighs
1/2 cup	118ml	Red wine
1/2 cup	118ml	Reduced-sodium chicken broth
1/2		Bay leaf
2 tablespoons	30ml	Chopped fresh parsley

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."

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.