Portuguese Chicken and Sausage

Name: Portuguese Chicken and Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

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Recipe by LifeIsGood

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. :)

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
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.

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