Chicken, Sausage and Mushrooms in Wine SauceO Meu Tempero
olive oil (to taste)
1 onions (medium, coarsely chopped)
2 garlic cloves (minced)
chorizo (slices, to taste)
185 grams canned mushrooms (sliced)
1 cup red wine
salt (to taste)
1 tablespoon corn starch
1 tablespoon water
1 tablespoon parsley (chopped)
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1Cut chicken into pieces and remove skin.
2In a pan, heat olive oil and sauté onion until tender.
3Add garlic and chicken pieces.
4Sauté chicken evenly, turning pieces, until slightly brown on all sides.
5Remove chicken from the pan.
6In the same pan, add sausages and mushrooms and fry for about 1 minute.
7Return chicken to pan.
8Deglaze pan with red wine, season with salt and bring to a boil.
9Reduce heat, cover pan and simmer for about 1 hour, stirring occasionally.
10Remove chicken from pan again and set aside.
11In a small bowl, dissolve corn starch in water and slowly mix into wine sauce.
12Cook until sauce thickens, stirring occasionally.
13Arrange chicken on plates, add sauce and garnish with chopped parsley.
14Serve with white rice and cooked carrots seasoned with salt, butter, and balsamic vinegar