Portuguese Chicken & Sausage

Ingredients

• 4 potatoes, peeled and cut into quarters
• 4 carrots, peeled and cut into pieces
• 3 celery ribs, cut into pieces
• 1 large onion, cut into chunks or rings
• 1 cup dry white wine or chicken broth
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 2 cups chicken broth
• 3/4 lb sausage, cut into slices (can use chorizo, andouille, or smoked sausages)
• 1 cup tomato sauce
• 4 pieces chicken, poached and sliced into 1 inch strips
• 1/4 cup flat leaf parsley, shopped

Directions

1. 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. 2

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

3. 3

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

4. 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.