From Yankee magazine, March 2005 issue
Yield: 4 to 6 servings
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 |
- Heat 2 T oil in a large Dutch oven over moderately high heat. Add ham and saute until browned all over.
- Remove ham, leaving as much of the oil as possible, and set aside.
- Add remaining oil to Dutch oven and raise heat to high.
- Liberally season chicken with salt and pepper, then dredge in flour. Sear pieces of chicken in Dutch oven, one batch at time, pieces not touching, until well browned on all sides. Set aside.
- Adjust heat to moderate flame. Add onions through mushrooms. Saute 3 minutes, stirring constantly, until tender.
- Add wine and stock or broth, carrots, celery, and thyme, and let mixture come to a boil.
- Add the reserved chicken in two layers, then top with ham. The liquid should barely cover the top layer of chicken.
- Cover pot and adjust heat to a low simmer. Cook 45 to 50 minutes until chicken is very tender and sauce has thickened from the flour.
- Correct seasoning with salt and pepper.
- Garnish with thyme sprigs and serve with rice, noodles, or roasted potatoes.