Provided by Alison Held, Nutritionist at Moore 

This is a delicious and hearty winter dish that goes well with a side of brown rice and/or additional vegetables.  If you've been avoiding darker meats due to their higher fat content, consider giving this recipe a try.  Did you know that some individuals require higher fat percentages in their diet for optimal health?  Metabolic Typing takes the guesswork out of your eating by determining your body's oxidative rate (the rate at which your body's cells converts food into energy) along with the foods that will work best to fuel your cells.  Start your New Year on a healthy note by contacting Moore today to learn more about Metabolic Typing and our other nutrition offerings. 

Ingredients:

8 medium boneless, skinless organic chicken thighs

3 tablespoons extra virgin olive oil (half used at a time)

1 sweet onion, cut in 8ths

2 cloves garlic, minced

1 lb. baby bell mushrooms

1 lb. organic carrots, peeled and cut into 2 inch pieces

½ teaspoon thyme

1 Bay leaf

Salt and pepper to taste

2 cups organic chicken broth

1 cup dry white wine (or substitute with chicken broth)

Directions:

Heat a large skillet over medium heat.  Coat chicken thighs with half the olive oil in a bowl.  Sprinkle both sides with salt and pepper.  Brown on each side (approximately 6 minutes).  Transfer to a baking dish so that chicken is in one layer.  Using the same skillet, add rest of oil and brown onions and mushrooms until golden brown.  Add onions & mushrooms to chicken as well as uncooked carrots.  Again, using the same skillet, add wine, broth, garlic, thyme and bay leaf.  Bring to a boil and simmer for 10 minutes on stove.  Pour over chicken in baking dish.  Cover baking dish with cover or aluminum foil.  Bake at 350 degrees for 30 minutes.  Remove cover and bake for 30 additional minutes allowing juices to cook down and thicken slightly.  Serve with fresh parsley.