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Obesity Discussion · 06-26-07, 02:06 AM

BURGUNDY CHICKEN

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:40:00

Calories: 639
Fat: 41 grams
Protein: 56 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
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
1. 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.
2. 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 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.

06-26-07, 02:06 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Burgundy Chicken BURGUNDY CHICKEN Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:40:00 Calories: 639 Fat: 41 grams Protein: 56 grams Carbohydrates: 3 grams Fiber: 0 grams Net Carbs: 3 grams 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 1. 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. 2. 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 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. Atkins - Burgundy Chicken Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________