Chicken Riojana

CHICKEN RIOJANA
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3 lbs boneless chicken, cut into 8 serving pieces
½ cup flour
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 sprigs parsley, minced
4 red peppers, seeded and cut into strips lengthwise
1 large onion, cut in half and sliced
8 oz chorizo sausage, cut into slices
1 cup dry white wine
8 small asparagus
salt and pepper to taste

1. Dredge chicken in flour and set aside.

2. Heat oil in a large heavy skillet. Brown chicken in oil, a few pieces at a time, on both sides. Remove to a warm plate.

3. Brown sausage slices and remove to a plate.

4. Sauté garlic, parsley, onion and peppers in skillet. Stir frequently and cook over medium-heat for 8-10 minutes, or until vegetables are soft. Add sausage, chicken and wine to skillet. Cover tightly and simmer over low heat for another 30 minutes, or until chicken is tender.

5. While chicken is simmering, steam asparagus.

6. Transfer chicken mixture to a platter, sprinkle with salt and pepper, and garnish with asparagus.

Servings: 8

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