Weight Watchers Wild Mushroom Stew

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 onion
• 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. 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. 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. 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.