Portuguese Chicken

2015-07-02

Cuisine: Portuguese
Course: Dinner
Skill Level: Beginner
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Servings : 4
Prep Time : 10m
Cook Time : 20m
Ready In : 30m

Succulent chicken with all the wonderful flavours of Portugal, just perfect for weekend entertaining.

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 ribs celery, 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, eyeball it
2 cups chicken broth
¾ pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
1 cup tomato sauce
¼ cup chopped flat-leaf parsley
Crusty Portuguese bread or other chewy, farm bread, for passing at the table

Method

Step 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.

Step 2

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

Step 3

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

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