This traditional dish from the Basque region of Spain boasts a blend of tantalizingly subtle flavors that we’ve rounded out with a complement of seasonings. Serve with thick slices of peasant bread and a salad of crisp greens in a light olive oil dressing
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Servings
Makes 4 servings
Ingredients
2 tablespoons Chef Paul Prudhomme's Meat Magic®
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
1 (2½ to 3 pound) chicken, all visible fat removed, cut into 8 pieces
1 pound peeled shrimp (about 1½ pounds unpeeled)
2 tablespoons olive oil
2 cups diced ham (about ½ pound) (cured, not salty)
1½ cups chopped onions
¼ cup all purpose flour
1¼ cups dry white wine, in all
2 cups chicken stock
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
1 (2½ to 3 pound) chicken, all visible fat removed, cut into 8 pieces
1 pound peeled shrimp (about 1½ pounds unpeeled)
2 tablespoons olive oil
2 cups diced ham (about ½ pound) (cured, not salty)
1½ cups chopped onions
¼ cup all purpose flour
1¼ cups dry white wine, in all
2 cups chicken stock
How To Prepare
Combine the first two ingredients in a small bowl to make the Seasoning Mix. Sprinkle 1 tablespoon of the Seasoning Mix over the chicken pieces and rub it in well, and sprinkle 1½ teaspoons of the Seasoning Mix over the shrimp and rub it in well. Set aside.
Heat the oil in a heavy 12-inch skillet over high heat. When the oil is very hot, after about 4 minutes, add the chicken pieces, in batches if necessary, and brown them on all sides, about 8 to 10 minutes. Transfer the chicken to a bowl and set aside.
Add the ham to the oil in the skillet and cook, stirring once or twice, for 2 minutes. Add the onions and 1 tablespoon of the seasoning mix, and cook until a crust forms on the bottom of the skillet, about 6 to 8 minutes. Stir in the flour and cook until the crust hardens, about 2 to 3 minutes. Add 1 cup of the wine and scrape the bottom of the skillet fairly clean. Cook, scraping to keep the mixture from sticking, for 2 minutes. Stir in the stock, scrape the skillet bottom, and bring to a boil. Stir in the remaining seasoning mix and bring to a rolling boil.
Preheat the oven to 350ºF.
Stir in the remaining ¼ cup wine and cook for 2 minutes. Remove from the heat.
Put the chicken and any accumulated juices in an ovenproof casserole or baking pan. Arrange the shrimp over the chicken, and pour the sauce over all. Cover the casserole and bake until the chicken is cooked through, about 30 minutes.
Heat the oil in a heavy 12-inch skillet over high heat. When the oil is very hot, after about 4 minutes, add the chicken pieces, in batches if necessary, and brown them on all sides, about 8 to 10 minutes. Transfer the chicken to a bowl and set aside.
Add the ham to the oil in the skillet and cook, stirring once or twice, for 2 minutes. Add the onions and 1 tablespoon of the seasoning mix, and cook until a crust forms on the bottom of the skillet, about 6 to 8 minutes. Stir in the flour and cook until the crust hardens, about 2 to 3 minutes. Add 1 cup of the wine and scrape the bottom of the skillet fairly clean. Cook, scraping to keep the mixture from sticking, for 2 minutes. Stir in the stock, scrape the skillet bottom, and bring to a boil. Stir in the remaining seasoning mix and bring to a rolling boil.
Preheat the oven to 350ºF.
Stir in the remaining ¼ cup wine and cook for 2 minutes. Remove from the heat.
Put the chicken and any accumulated juices in an ovenproof casserole or baking pan. Arrange the shrimp over the chicken, and pour the sauce over all. Cover the casserole and bake until the chicken is cooked through, about 30 minutes.
