Chicken and prawn casserole recipe
- Cuisine: French
- Serves 4
Today Le Tour arrives in the colourful Languedoc-Roussillon region. Eccentric French gendarme, François, prepares a tasty chicken dish with local king prawns, and sommelier, Christian Maier, talks to Gabriel Gaté about the local Corbière wine.
2 large tomatoes
4 tbsp extra virgin olive oil
1 brown onion, chopped
4 chicken pieces on the bone (thighs are good)
Salt and freshly ground pepper
1 mild green chilli, finely sliced
3 tbsp Vermouth
A pinch of saffron thread
8 green king prawns
4 tbsp roasted pine nuts
3 tbsp chopped parsley
2 cloves garlic, chopped
Core the tomatoes and make a cross on the skin. Place tomatoes in boiling water, then after 20 seconds remove and drop them into cold water. Peel and halve tomatoes, squeeze out the seeds, then chop the flesh.
Heat 1 tbsp olive oil in a pan and cook onion on low heat for 5 minutes.
Season chicken pieces with salt and pepper, then brown chicken in 2 tbsp olive oil in a wide saucepan. Add the chilli, cooked onion, chopped tomato, Vermouth and saffron.
Bring t o a simmer, cover with a lid and cook for 20 minutes. Turn chicken pieces over once during the cooking.
In a wide pan cook the prawns in the shell on both sides in remaining olive oil. Add cooked prawns to chicken, stir gently and cook for 2 minutes more.
Blend pine nuts into small pieces and add to the chicken with the chopped parsley and garlic. Stir gently and serve immediately. Bon appétit!
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