From Yankee magazine, March 2005 issue
Yield: 4 to 6 servings

Greatly simplified and made with white wine, which makes it a little lighter than the red wine version.

3 T extra-virgin olive oil, divided 1½ c full-flavored dry white wine, such as Sauvignon Blanc
4 oz lean smoked ham, cut into small cubes 1½ c chicken stock or broth
8 chicken thighs, skin removed 2 medium carrots, cut in ½-in disks
3 T flour 1 large celery stalk, cut in ½-in slices
1 large onion, chopped medium 2 sprigs fresh thyme or ¾ tsp dried thyme
4 cloves garlic, minced
4 shallots, chopped fine (about 1/3 c) Garnish: fresh thyme sprigs
1½ c mushrooms, cut into ¼-in slices