Spiced Chicken Thighs

3/4 t. EVOO
1 C. vertically sliced onion
2 t. garam masala
1/2 t. salt
1/4 t. curry powder
8 chicken thighs, skinned
1/4 C. dry red wine
2 T. red wine vinegar
1 C. chicken broth
3 T. chopped fresh parsley

1. Heat oil in a 12-in non-stick skillet coated with cooking spray over medium-high heat.  Add onion; sauté 3 minutes.  Remove from pan.

2. Combine garam masala, salt, and curry powder; sprinkle evenly over chicken.  Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.  Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits.  Add onion and broth; bring to a boil.  Cover, reduce heat and simmer 20 minutes or until chicken is done; stir in parsley.  4 servings

Calories: 203, Fat 6.7g, Protein: 29.9g, Carb 3.9g, Fiber: 1.1g, Sodium: 536mg