Pollastre amb gambes (Braised chicken with shrimp)
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
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