2 Tbs Olive oil
4 medium Unpeeled red potatoes, cut into 1" chunks
3 Garlic cloves, minced
3/4 lb Mushrooms, quartered
1 1/2 cups Cubed ham
1 Tbs Chopped fresh thyme
1 3/4 cups Chicken broth, preferably reduced-sodium
1 1/2 tsp Cornstarch
2 Tbs Chopped fresh parsley
1/4 tsp Salt
1/4 tsp Freshly-ground black pepper


In a large skillet, warm the oil over medium-high heat. Add the potatoes and saute until lightly browned, about 5 minutes. Add the garlic and mushrooms and saute until the mushrooms are softened, about 3 minutes. Stir in the ham and thyme. Add the chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked through, about 15 minutes. In a small cup, blend the cornstarch and 1 tablespoon water. Add the cornstarch mixture to the skillet, stir well, and bring to a boil. Boil for 1 minute, until the sauce has thickened slightly. Stir in the parsley, salt, and pepper, and serve. This recipe yields 4 servings.