Burgundy Chicken Recipe

• 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

1. Heat 1 Tbsp.
2. oil in a large, heavy skillet over medium heat.
3. Add in onion, carrot and celery.
4. Cook 5 min, till vegetables soften.
5. Add in garlic and ham and cook 2 min more.
6. Transfer mix to a bowl.
7. Heat remaining oil and brown chicken thighs.
8. Add in wine, broth and bay leaf to skillet.
9. Reduce heat to medium-low and cook 35 min, till chicken is cooked through and most of the liquid is reduced.
10. Return vegetables and ham to skillet.
11. Mix well, heat through 5 min.
12. Sprinkle with parsley before serving.
13. This recipe yields 4 servings.
14. Description: "This is more of a braise than a stew because there is very little cooking liquid.
15. The wine imparts a rich flavor, but almost all of the alcohol evaporates as the dish simmers."

extra virgin olive oil, onion, carrot, celery, garlic, ham diced, chicken thighs, red wine, chicken broth, bay leaf, parsley

Taken from cookeatshare.com/recipes/burgundy-chicken-95171 (may not work)