Portuguese Chicken

Recipe Ingredients

4		All-purpose 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		Onion - cut large chunks (large)
1 cup	237ml	Dry white wine
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Extra-virgin olive oil
2 cups	474ml	Chicken broth
3/4 lb	340g / 11oz	Chorizo - cut 1 1/2" slices
		On an angle
4		Poached cooked chicken - leftover from
		Potage, sliced on an angle into 1" strips
1 cup	237ml	Tomato sauce
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Crusty Portuguese bread or
		Other chewy farm bread - for passing at table

Recipe Instructions

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.

While vegetables cook, brown chorizo in a small nonstick skillet over medium-high heat.

If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.

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.

Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C62) - from the TV FOOD NETWORK

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