Portuguese Chicken And Sausage - cooking recipe

Ingredients

4 potatoes, peeled and cut into quarters (such as russets)
4 carrots, peeled and cut into large pieces on an angle
3 celery ribs, 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
2 cups chicken broth
3/4 lb chorizo sausage, Spanish-style, cut into 1 1/2 inch slices on an angle
1 cup tomato sauce
4 boneless skinless chicken breasts, sliced on an angle into 1 inch strips (poached or cooked already)
1/4 cup flat leaf parsley, chopped
crusty Portuguese bread or other chewy farm bread, for passing at the table

Preparation

Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.