Chicken and Chourico with Potatoes, Carrots, Onions & Garlic. Saturated in that sauce that is reduced and served on top. What an amazing dish!
Servings: 4 portions
Equipment
- 1 Braising Pan
- 1 Saucepan
- 1 Baking Sheet for the chicken to rest in the oven
Ingredients
- 4 Quarter Chicken
- 1-2 Links Chourico Sausage - coarsely chopped
- 5 Cloves Garlic - whole or chopped
- 2 Med Carrot - sliced 1/4 inch to 1/8 inch
- 2 Med Potatoes - diced 1 inch
- 1 Large Onion - quartered, sliced or diced
Salt & Pepper
- 1 Tbl Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Pimento Marinade
- 1 C Goya Dry White Cooking Wine - or use Beer/Wine
- 1/4 C EVOO, Lemon Juice & Sweet Pimento Paste
- 1 Tbl Smoked Paprika
- 1/8 tsp Ground Bay Leaves
Instructions
- Preheat the oven to 375 F, middle rack position. Prepare the Vegetables and add them to the Pan. Along with the Pimento Marinade.
- Coarsely Chop the Chourico Sausage and mix it in with the Vegetables.
- Clean, Trim, brush with Oil and Season the Chicken with Salt & Pepper. Place the Chicken on top of everything in the pan. Cover the pan, place into a preheated oven for 45 minutes.
- Remove the cover and continue to cook for 15 minutes to brown the Chicken. Optionally Broil for 1 - 3 minutes if more browning is desired.
- Remove from the oven. Remove the Chicken and place back into the oven with the heat shut off to rest at the same time as the Vegetables are resting while covered for 20 minutes. Plate the Chicken & Vegetables. Pour the remaining sauce into a saucepan over max heat. Reduce until it coats the back of a spoon or takes a second to fold back in when you streak the pan down the middle.Drizzle the reduced sauce over the Chicken & Vegetables and season to taste with Salt & Pepper blend.