• 1 chicken
  • olive oil (to taste)
  • 1 onion (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 cornstarch
  • 1 tablespoon water
  • 1 tablespoon parsley (chopped)


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