Portuguese Chicken

Name: Portuguese Chicken
Ingredients: 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 white 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

14 ingredients

5 steps

Ingredients

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 white 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

Directions

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.