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Pollastre amb gambes (Braised chicken with shrimp) | EatCatalunya: All about Catalan Cuisine

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Home » Cooking

Pollastre amb gambes (Braised chicken with shrimp)

By lereile lereile on Flickr

This dish comes from la Costa Brava region of Catalunya.


* 1 chicken

* 16 medium shrimp

* 1 cup of flour

* 2 pounds de tomates maduros

* 3 tablespoons olive oil

* salt and black pepper

* 1/2 cup vi ranci, sweet sherry or vermuth

* 1 cup tomato purée

* 1/2 yellow onion, finely chopped

* 3 garlic, minced

* 2 tablespoons finely chopped parsley

* 1 teaspoon pimentón or sweet paprika

* 1 tablespoon pine nuts

* 1 chicken liver, trimmed

* 1/3 cup blanched almonds

Cooking Time 1 hour
Serves 4
Vegetarian-friendly No

Placed the flour in a shallow bowl, season with salt and pepper, and stir to combine. Toss the chicken pieces in the flour, shaking off any excess. In a large frying pan over medium heat, warm 2 tablespoons of the olive oil. Add the chicken pieces and cook, turning as needed, until golden brown on all sides, about 10 minutes. Using a slotted spoon, transfer the chicken to a flameproof ceramic baking dish with a tight-fitting lid or a Dutch oven. Add the vi ranci to the pan. Deglaze over medium heat, stirring to scrape up any browned bits. Let cook until the liquid is reduced by about one-third, about 5 minutes. Add the tomato purée, onion, garlic, parsley, and pimentón. Sauté for about 30 seconds, then pour over the chicken pieces, and stir to coat the pieces in the sauce. Add 1/2 cup water cover, and cook over low heat, stirring occasionally, until the chicken is tender, about 40 minutes.
Meanwhile, in a frying pan over medium heat, warm the remaining 1 tablespoon olive oil. Add the shirmp add sauté just until opaque, about 2 minutes. After the chicken cooks for 35 minutes, add the shrimp and pine nuts.
Using a mortar and pestle, grind together the liver and almonds. Add the liver mixture to the chicken and shirmp and mix thoroughly. Cook for 5 minutes longer to allow the flavors to mingle, then remove from the heat. Let cool slightly before serving.

Wine pairing: Cims de Porrera, 2000 DO. Priorat

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