- 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 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