Basque Chicken & Shrimp In Wine
Recipe: #19341
May 27, 2015
Categories: Chicken, Shrimp, Spanish, Fathers Day, Sunday Dinner, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Chicken Dinner, , more
"Adapted 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 make this on the stovetop, but I've also given instructions for finishing in the oven."
Original is 4--8 servings
Ingredients
- SEASONING MIX
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- CHICKEN
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Nutritional
- Serving Size: 1 (884.9 g)
- Calories 982.6
- Total Fat - 36.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 696.2 mg
- Sodium - 3228.2 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2.5 g
- Sugars - 2.9 g
- Protein - 134.3 g
- Calcium - 160.6 mg
- Iron - 7 mg
- Vitamin C - 5.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
If finishing in the oven: preheat oven to 350°.
Step 2
Combine seasoning mix ingredients and set aside.
Step 3
Remove all visible fat from chicken.
Step 4
Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
Step 5
Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
Step 6
Heat oil in a heavy skillet over high heat.
Step 7
Add chicken pieces and brown on all sides, about 8-10 minutes. Remove chicken to a bowl or plate.
Step 8
Add ham to skillet and saute, stirring once or twice, about 2 minutes.
Step 9
Add onions and 1 tablespoon of seasoning mix.
Step 10
Cook until a crust begins to form on bottom of pan, about 3 minutes.
Step 11
Stir in flour and cook until crust begins to harden, about 3 minutes.
Step 12
Add 1 cup of wine. Stir and scrape bottom of pan to dissolve crust. Cook, scraping well, 1-2 minutes.
Step 13
Stir in stock, scrape pan, and bring to a boil.
Step 14
Stir in remaining seasoning mix and bring to a rolling boil. Whisk in remaining wine. Cook 2 minutes. Remove from heat.
Step 15
To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
Step 16
Place shrimp on top.
Step 17
Pour sauce over them.
Step 18
Cover and bake until chicken is done, about 30 minutes.
Step 19
To finish on stovetop: Add chicken and accumulated juices back into skillet and stir. Add shrimp to skillet and stir.
Step 20
Spoon some sauce over chicken and shrimp.
Step 21
Cover and simmer over medium-low heat until chicken is done, about 30 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken pieces, choose pieces of similar size and thickness so they cook evenly.
- For the best flavor, use fresh shrimp and season it just before cooking.
- Substitute vegetable stock for the chicken stock for a vegetarian-friendly option. The benefit of this substitution is that it allows the dish to be enjoyed by vegetarian and vegan diners. The thinking behind this substitution is that vegetable stock can provide a similar depth of flavor as chicken stock without the use of animal products.
- Substitute boneless, skinless chicken breasts for the chicken pieces for a lower-fat option. The benefit of this substitution is that it reduces the amount of fat in the dish, making it a healthier option. The thinking behind this substitution is that boneless, skinless chicken breasts are leaner than chicken pieces and will still provide the necessary flavor and texture to the dish.
Basque Chicken & Shrimp with Bacon Substitute 1 pound of diced bacon for the ham, and cook it in the skillet before adding the onions and seasoning mix. Follow the rest of the instructions as written.
Garlic Parmesan Roasted Potatoes: These roasted potatoes are the perfect accompaniment to the Basque Chicken & Shrimp in Wine. The potatoes are tossed in a blend of garlic, Parmesan cheese, and herbs to create a flavorful side dish that complements the flavors of the chicken and shrimp. The potatoes are then roasted until golden and crispy, making them a delicious addition to the meal.
Roasted Asparagus: Roasted asparagus is a great side dish to pair with the Basque Chicken & Shrimp in Wine. The asparagus is tossed in olive oil, garlic, and herbs, then roasted until tender and lightly browned. The asparagus adds a fresh and flavorful contrast to the rich flavors of the chicken and shrimp. Plus, it's a healthy and nutrient-packed side dish that will round out the meal.
FAQ
Q: What kind of wine should I use?
A: For this recipe, use a dry white wine, such as a Sauvignon Blanc or Pinot Grigio. Avoid sweet wines like Moscato.
Q: What temperature should I cook the chicken?
A: Preheat the oven to 375°F (190°C) and bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
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Fun facts:
The recipe for Basque Chicken & Shrimp in Wine was adapted from Paul Prudhomme's Seasoned America, a cookbook by the renowned Cajun chef. Prudhomme is credited with creating the popular Cajun-Creole cuisine, and his cookbooks have become classics.
The Basque region of France and Spain is known for its unique cuisine, which is heavily influenced by the region's seafood and traditional dishes. This Basque Chicken & Shrimp in Wine recipe is a perfect example of the region's culinary heritage.