Wild Mushroom Stew

Wild Mushroom Stew
by: Steph Hutch

Ingredients

1 teaspoon olive oil
13 ounces boneless skinless chicken thighs, cut into chunks
2 ounces ham, cooked and diced into cubes
4 cups portabella mushrooms, diced(about 2 large mushrooms)
1/4 cup diced onions
2  garlic cloves, minced
1/4 cup low sodium beef broth
1/4 cup low sodium chicken broth
1/4 cup dry red wine
1 teaspoon tomato paste
1/4 teaspoon dried rosemary leaves
1/4 teaspoon black pepper
1 tablespoon parsley, minced (optional)

Directions

   1.In a large skillet, heat oil; add chicken. Cook over medium-high heat for 2 minutes on each side, until golden brown. Remove chicken from the skillet; set aside.

   2.To same skillet, add ham, mushrooms and onion; cook, stirring frequently, 4-5 minutes, until onion is golden. Add garlic; cook, stirring constantly, 2 minutes longer.

   3.Stir in beef and chicken broths, wine, tomato paste, rosemary and pepper; bring to a boil. Add reserved chicken; cook, stirring occasionally, 3 minutes. Sprinkle parsley on top before serving.