A Portugal-Inspired Exceptionally Versatile Sauce

Sometimes when I’m traveling I find a sauce so intriguing that I start ladling it with a spoon and eating it straight. That’s what happened to me in Lisbon recently when I had this Worcestershire and cilantro sauce. It adds such a flavor punch that I think it would be great on almost anything - veggies, meats, added to a salad dressing. So here is my attempt to recreate a bit of travel magic, putting it on simple chicken and potato. Cheers to the great sauces!

Ingredients

1 cup white wine
2 tablespoons worcestershire sauce
2 large garlic cloves, grated
1 tablespoon finely chopped cilantro leaves
1 teaspoon ground coriander
1 teaspoon ground allspice
2 tablespoons butter
1 whole chicken (approximately 3 pounds), divided into pieces
3 cups small creamer potatoes, halveD
Dash of salt

.Combine wine, worcestershire, garlic, cilantro, coriander, allspice and butter into a pot and bring to a boil. Reduce to a heavy simmer and cook for 20 minutes or until the sauce has begun to reduce. You can allow the sauce to cool and then marinate the chicken with it for 2 to 12 hours. You can also make and store the sauce up to 2 days ahead.

When ready to cook preheat the oven to 400 degrees. On a baking sheet add the chicken and potatoes and put half the sauce on top along with a dash of salt. Cook for 20 minutes, turn the potatoes and add the remaining sauce on top. Cook an additional 10 minutes (or until chicken temperature has reached 160). Serve hot.