Portuguese Chicken

Ok...well here are a couple recipes that Eli and I really like and aren't too hard to pull together.

This first recipe is by far Eli's favorite. A great soupfor a cold day with some crusty bread and cheese. Keep in mind that Eli and I like all sorts of foods so you may not like our tastes--but we love this recipe. Plus, it doesn't take too long to make--30-45 including prep of the vegetables.

Portuguese Chicken (A Rachel Ray recipe)
4 potatoes--peeled and cut into large bites
4 carrots--peeled and cut in large bites
3 ribs celery--cut in large bites
1 large onion--cut in large chunks
1 cup of white cooking wine--you can find this in the vinegar/cooking section...adds flavor!
2 tsp sugar
1 tsp salt
1 Tbl olive oil
2 cups chicken broth
1 package of Johnsonville New Orleans seasoned sausages
2-3 cooked chicken breast--cut in chunks. I either boil some breasts or use leftover chicken from a whole chicken that I have roasted.
1 can tomato sauce
1/4 cup dry parsley

Place potatoes, carrots, celery and onion in a large pot. Add cooking wine, sugar, salt, olive oil, chicken broth and tomato sauce. Cover and bring to boil. Once at boil reduce heat and simmer until vegetables are tender.

While vegetables cook heat the sausage in a skillet then cut them up. When veggies are tender add the sausage and chicken. Cook everything together for another 10-15 minutes.