Portuguese Chicken

• 4 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 large onion, cut 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, cut into 1 1/2-inch slices on an angle
• 4 cooked boneless skinless chicken breasts, leftover (preferably poached)
• 1 cup tomato sauce
• 1/4 cup flat leaf parsley, chopped
• crusty Portuguese bread or other chewy farm bread, for passing at table

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. While vegetables cook, brown chorizo in a small nonstick skillet over medium-high heat.
3. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
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.
5. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

potatoes, carrots, celery, onion, white wine, sugar, salt, extra virgin olive oil, chicken broth, chorizo sausage, chicken breasts, tomato sauce, flat leaf parsley, crusty portuguese bread

Taken from www.food.com/recipe/portuguese-chicken-173247 (may not work)