Chicken and shrimp go together surprisingly well, and this dish will make a believer out of even the pickiest eaters. The chicken pieces are browned and then cooked in a tomato-based sauce. Cleaned raw shrimp goes into the simmering sauce near the end of the cooking time. The chicken ends up juicy, and the shrimp adds excellent flavor to the dish.
The dish is versatile as well. Feel free to add about 1 cup of sliced, lightly sautéed mushrooms along with the tomato sauce for the rustic flavor they provide. If you enjoy arrabbiata style sauces with heat, add about 1/4 to 1/2 teaspoon of crushed red pepper flakes. Or add slightly drained diced or petite diced tomatoes for a chunkier sauce. If you have a favorite marinara sauce, replace the tomato sauce with that, adding garlic and basil as needed.
The recipe calls for some red wine, but chicken stock may be substituted if you prefer to cook without alcohol.
- 1 (4-pound) chicken (cut up, or use chicken thighs or whole legs)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 4 tablespoons butter
- 1 medium onion
- 2 cloves garlic
- 1 (15-ounce) can tomato sauce
- 1/2 cup dry red wine (e.g., Pinot Noir or Merlot)
- 3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon dried leaf basil, crushed
- 1 small bay leaf
- 1 pound raw shrimp
- Season the chicken pieces with salt and pepper. Heat butter in large skillet or sauté pan over medium-low heat. Add the chicken pieces to skillet and cook slowly until nicely browned, turning to brown both sides evenly.
- Meanwhile, peel the onion and chop coarsely. Peel the garlic and mince.
- Add the onion and garlic to the skillet and cook for about 2 minutes longer.
- In a bowl, combine the tomato sauce with the wine, parsley, basil, bay leaf, 1/2 teaspoon of kosher salt, and a dash of black pepper. Add the sauce to the browned chicken, onions, and garlic in the skillet. Bring the sauce to a simmer. Reduce the heat to low and cover the pan. Continue to cook until chicken is tender, about 35 minutes. Remove the cover and continue to simmer for about 10 minutes longer to reduce the sauce slightly. The chicken will register at least 165 F on an instant-read thermometer when it is ready.
- Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a peeled shrimp and remove the dark vein (the vein is the digestive tract). Rinse the shrimp under cold water and repeat with the remaining shrimp.
- Add the shrimp to the pan and push them down into the sauce. Cover the pan and continue to cook for about 5 to 10 minutes longer, until shrimp are opaque.
|Nutritional Guidelines (per serving)|
|Total Fat||42 g|
|Saturated Fat||14 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||2 g|