BURGUNDY CHICKEN*
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.
3 Net Carbs
This recipe taken from the Atkins website. Visit them at ATKINS
