Portuguese Chicken

This sounds so good! Recipe courtesy of RecipeSecrets.com. Posted for Zaar World Tour II for the South European (Mediterranian) region.

• Ready In: 55 mins
• Serves: 4-6

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.