Basque Chicken and Shrimp in Wine

Chocolatl's Note:

This is from Paul Prudhomme's Seasoned America. I never use the ham in this recipe. I have also occasionally left out the shrimp, although I do like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

Seasoning Mix

• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• 8 chicken pieces
• 1 lb shrimp , peeled
• 2 tablespoons olive oil
• 2 cups lean ham , diced
• 1 ½ cups onions , chopped
• ¼ cup all-purpose flour
• 1 ¼ cups dry white wine , in all
• 2 cups chicken stock

Directions:

1. If finishing in the oven: preheat oven to 350°.
2. Combine seasoning mix ingredients and set aside.
3. Remove all visible fat from chicken.
4. Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
5. Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
6. Heat oil in a heavy skillet over high heat.
7. Add chicken pieces and brown on all sides, about 8-10 minutes.
8. Remove chicken to a bowl or plate.
9. Add ham to skillet and saute, stirring once or twice, about 2 minutes.
10. Add onions and 1 tablespoon of seasoning mix.
11. Cook until a crust begins to form on bottom of pan, about 3 minutes.
12. Stir in flour and cook until crust begins to harden, about 3 minutes.
13. Add 1 cup of wine.
14. Stir and scrape bottom of pan to dissolve crust.
15. Cook, scraping well, 1-2 minutes.
16. Stir in stock, scrape pan, and bring to a boil.
17. Stir in remaining seasoning mix and bring to a rolling boil.
18. Whisk in remaining wine.
19. Cook 2 minutes.
20. Remove from heat.
21. To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
22. Place shrimp on top.
23. Pour sauce over them.
24. Cover and bake until chicken is done, about 30 minutes.
25. To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
26. Add shrimp to skillet and stir.
27. Spoon some sauce over chicken and shrimp.
28. Cover and simmer over medium-low heat until chicken is done, about 30 minutes.