Portuguese Chicken

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 potatoes, such as russets, peeled, and cut into quarters
• 4 carrots, peeled, and cut into large pieces on a diagonal
• 3 celery ribs, cut large pieces on an angle
• 1 large onion, cut large chunks
• 1 cup dry wine
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 2 cups chicken broth
• 3/4 lb chorizo sausage, cut into 1 1/2-inch slices on an angle
• 4 cooked boneless skinless chicken breasts, leftover (preferably poached)
• 1 cup tomato sauce
• 1/4 cup flat leaf parsley, chopped
• crusty portuguese bread or other chewy farm bread, for passing at table

Recipe

• 1 place potatoes, carrots, celery and onion in a pot. pour in wine, add sugar, salt, and oil. add 2 cups of chicken broth. cover pot and bring to a boil. reduce heat and simmer 15 minutes.
• 2 while vegetables cook, brown chorizo in a small nonstick skillet over medium-high heat.
• 3 if your leftover chicken was frozen, defrost in microwave. if the leftovers were refrigerated, continue with recipe method as below.
• 4 remove the cover from the vegetables and add chorizo to the vegetables. stir in tomato sauce. set cooked chicken into the pot and heat through, 5 minutes. adjust seasoning.
• 5 ladle portuguese chicken into shallow bowls and garnish with parsley. serve with crusty bread for dipping.