Portuguese Chicken and Sausage

Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  potatoes, peeled and cut into quarters (such as russets)
• 4  carrots, peeled and cut into large pieces on an angle
• 3  celery ribs, cut into large pieces on an angle
• 1  large onion, cut into 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, Spanish-style, cut into 1 1/2 inch slices on an angle
• 1  cup tomato sauce
• 4  boneless skinless chicken breasts, sliced on an angle into 1 inch strips (poached or cooked already)
• 1⁄4 cup flat leaf parsley, chopped
•  crusty  Portuguese bread or   other chewy farm  bread, for passing at the table

Directions

1. Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
2. While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
3. Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.