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Chicken Theresa




Source of Recipe


the web


List of Ingredients




2 1/2 pounds boneless and skinless chicken thighs
1 teaspoon Italian seasoning
1 pound chicken bones (see note below)
1/2 large onion, chopped
2 stalk celery, chopped
1 carrot, chopped
3/4 cup flour
2 cups white wine
2 quarts water
1/2 teaspoon white pepper
1 tablespoon salt
1/2 pound thinly sliced ham


Recipe



Cook chicken under the broiler, sprinkling with Italian seasoning while cooking. Place the cooked chicken in a deep pan.

Brown the chicken bones in the oven with the onion, celery and carrot. Discard the bones; stir in the flour and brown it with the vegetables. Add the wine and cook for 3 minutes. Add the water and salt and pepper; let boil for 10 minutes to thicken.

Top the cooked chicken thighs with the sliced ham and pour the gravy over all. Place back in the oven for about 3 minutes and serve.

Serves 10 to 12.


Note: Chicken bones should be available from your butcher.

--Chef Ramon Mata, State Line/Silver Smith Casino Resort