This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour instead of white flour.
"Art is science made clear."
The traditional version of this uses whole chicken pieces, and if you use them with the skin on, it will add about 75 to 100 calories to each serving. I prefer the boneless, skinless chicken thighs because they have all the savory flavor, but fewer calories - and you don't have to fight with your food.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 120 Minutes
This recipe can easily be multiplied and makes great leftovers.
|2 ounces||ham (diced)|
|1 Tbsp||olive oil (divided)|
|1 lb||boneless skinless chicken thighs (left whole)|
|2 Tbsp||cognac or brandy|
|fresh ground black pepper (to taste)|
|1/4 tsp||dried thyme leaves|
|2 Tbsp||all purpose white flour or gluten-free garbanzo flour|
|1 1/2 cups||red table wine|
|2 cup||no salt added chicken stock|
|1 Tbsp||tomato paste|
|3/4 cup||crimini mushrooms (quartered)|
|20||pearl onions (peeled, left whole)|
|24 ounces||very small red potatoes or Yukon gold potatoes (left whole)|
|1 clove||garlic (peeled and lightly crushed)|
Place one teaspoon olive oil in a large sauce pan over medium heat.
Add the ham and cook until browned.
Add the remaining two teaspoons olive oil and the chicken thighs.
Cook for about 5 minutes on medium high. Stir occasionally.
When the chicken is browned, add the cognac or brandy and cook for about two minutes.
Add the salt, pepper, thyme and flour.
Stir well and cook for about 1 minute.
Add the wine, chicken stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.
Crush the garlic lightly and add to the pot.
Simmer for 45 minutes, stirring occasionally.
Remove the garlic clove and bay leaves before serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 563||Calories from Fat 81|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 40g||15%|
|Dietary Fiber 5g||22%|
|Vitamin A 1%||Vitamin C 33%|
|Calcium 6%||Iron 22%|
|Vitamin K 12 mcg||Potassium 1724 mg|
|Magnesium 90 mg|