Basque Chicken and Shrimp in Wine

"This is from Paul Prudhomme's Seasoned America. I 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."
 
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Ready In:
1hr 10mins
Ingredients:
18
Serves:
4-8
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ingredients

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directions

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

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Reviews

  1. This dish is also excellent with grits.
     
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