Portuguese Chicken


  • 2 cups chicken broth
  • Crusty Portuguese bread or other chewy, farm bread, for passing at the table
  • ¼ cup chopped flat-leaf parsley
  • 1 cup tomato sauce
  • 4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
  • ¾ pound chorizo, cut into 1 ½ inch slices on an angle
  • 1 tablespoon extra-virgin olive oil, eyeball it
  • + 7 more ingredients
    • 1 teaspoon salt
    • 2 teaspoons sugar
    • 1 cup dry white wine
    • 1 large onion, cut into large chunks
    • 3 ribs celery, cut into large pieces on an angle
    • 4 carrots, peeled and cut into large pieces on a diagonal
    • 4 all-purpose potatoes, such as russets, peeled and cut into quarters

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.

View full recipe at SpringPad


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