Food Glorious Food

I love sweet potatoes.  (You know this already.)  Apparently they're making a comeback - woop woop for the sweet potato!  Obviously we're having some for Thanksgiving - we'll use Ina's recipe.

This Thanksgiving, like all the Thanksgivings I can remember, my sister and I are playing the role of sous-chef.  This is my parents' house, so my mother is the executive chef and her brother - who with his wife is here for the holiday - is, as a gourmet and a total control freak (love you, Marquis) the executive sous-chef. What this means is that, although I love cooking and entertaining and am definitely a control freak in my own right, I am taking a total backseat in terms of Thanksgiving meal.

But I still want to share a recipe with you!  I made this dish last weekend - I'm very proud of it because I made it up as I went along, which I rarely do.  I should probably come up with a creative name for it, something along the lines of "chicken with chorizo over couscous."  Hm, maybe something more original is needed...

Chicken with Chorizo over Couscous
(serves 4)

4 pieces of chicken - I used 2 breasts and 2 legs with the skin on
1/2 c flour
salt
pepper
olive oil
1 lbs chorizo sausage
1 onion, diced
4 teaspoons of minced garlic - I use the pre-minced stuff because I'm lazy
2 tablespoons of dried sage
1 can diced tomatoes
1 c red wine
1 c chicken broth

Mix the flour with salt and pepper and dust the chicken with the mixture.  Brown the chicken on all sides and set aside.

Heat a large heavy pot on high heat and drizzle in a little olive oil.  Slit the chorizo casings open and crumble the meat into the pot.  Cook until browned.  Add the diced onion and the garlic and stir frequently until the onions are squishy and then sprinkle in the sage.  Pour in the tomatoes and the red wine and the chicken broth and bring to a light boil.  When the sauce is bubbling gently, immerse the chicken, lower the heat, and cover the pot.  Leave simmering for about an hour.

Ten minutes before you want to eat, make the couscous according the directions on the box.  (Make sure to put a chicken bullion in the water you use for the couscous!)

Serve the chicken with its chorizo sauce over the couscous with a light red wine and enjoy!