Chicken with prawns

I’ll not go into too many details about the background of this. It’s Spanish, it’s delicious and that’s all you need to know. We are lucky we have a fantastic local pub which supplied us with the prawns and a very good butcher who provided the meat. Fresh is always best for seafood…and meat.

Recipe:
1.3kg free range chicken (we use 2 thighs per person)
5-6 tbsp olive oil
1 large onion, chopped
400g tomatoes, peeled, seeded and chopped
1 bay leaf
150ml dry white wine
450ml large raw prawns (2 large prawns per person)
1 tbsp butter
2 tbsp Anis or Aniseed liquor (sambuca would be perfect but we used Ouzo)
75ml heavy cream (double cream)
1/4 tsp cayenne pepper
Salt, paprika and ground black pepper
Fresh flat leaf parsley
2 cloves garlic, chopped

(for picada)
2 tbsp olive oil
1/2 slice stale bread (no crust)
2 garlic cloves sliced
15g almonds
15g hazelnuts
1 tbsp fresh parsley
Salt and pepper

Method:
Cut the chicken into serving portions and rub with paprika and salt.
Heat oil in wide flameproof casserole dish and fry the onions and garlic until soft. Put in the chicken pieces, skin side down. Fry over a medium heat until all sides are golden.
Make the picada:
Dry fry the nuts until coloured. Transfer to a blender. Add 1 tbsp butter to a pan and gently fry the garlic, then add to the blender with the broken bread. Blend to a puree, adding some wine if necessary. Do not add to sauce yet.
Add tomatoes to casserole, tuck in the bay leaf and cook down the sauce, stirring occasionally. Add the wine and season with salt and pepper and simmer gently.

Heat 1 tbsp oil and 1 tbsp butter in a pan and add the prawns. Cook over a medium heat for 2 minutes each side.
Pour the anis spirit into a ladle and set it alight. Off the heat, add this to the prawns and let it burn off. (Careful of your eyebrows). Stir in some juices from the casserole, then add the contents of the frying pan to the casserole.
Remove the bay leaf and stir in the picada, then the cream. Add cayenne pepper to taste and correct the seasoning. Heat through gently. Sprinkle with parsley and serve.

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Optional kitchen porn:
Large Le Creuset casserole dish
Bosch hand blender
Le creuset sauté pan

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Published in: on July 17, 2011 at 6:03 pm  Leave a Comment  
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