Weight Watchers Wild Mushroom Stew

• 1 teaspoon olive oil
• 13 ounces boneless skinless chicken thighs, cut into chunks
• 2 ounces ham, cooked and diced into cubes
• 4 cups portabella mushrooms, diced (about 2 large mushrooms)
• 14 cup diced onion
• 2 garlic cloves, minced
• 14 cup low sodium beef broth
• 14 cup low sodium chicken broth
• 14 cup dry red wine
• 1 teaspoon tomato paste
• 14 teaspoon dried rosemary leaves
• 14 teaspoon black pepper
• 1 tablespoon parsley, minced (optional)

1. In a large skillet, heat oil; add chicken.
2. Cook over medium-high heat for 2 minutes on each side, until golden brown.
3. Remove chicken from the skillet; set aside.
4. To same skillet, add ham, mushrooms and onion; cook, stirring frequently, 4-5 minutes, until onion is golden.
5. Add garlic; cook, stirring constantly, 2 minutes longer.
6. Stir in beef and chicken broths, wine, tomato paste, rosemary and pepper; bring to a boil.
7. Add reserved chicken; cook, stirring occasionally, 3 minutes.
8. Sprinkle parsley on top before serving.

olive oil, chicken, ham, portabella mushrooms, onion, garlic, beef broth, chicken broth, red wine, tomato paste, rosemary, black pepper, parsley

Taken from www.food.com/recipe/weight-watchers-wild-mushroom-stew-291760 (may not work)