Chicken stew with langoustines recipe from Catalonia by Jose Pizarro | Cooked

Name: Chicken stew with langoustines recipe from Catalonia by Jose Pizarro | Cooked
Ingredients: Ingredients Quantity Ingredient olive oil, for frying 10-12 fresh langoustines 8 chicken thighs, skin left on sea salt freshly ground black pepper good knob butter 4 large onions, finely chopped 2 fresh tomatoes, diced 3 garlic cloves, finely sliced 1 bay leaf 200ml white wine 2 tablespoons sherry vinegar 400ml fresh chicken stock few sprigs fresh tarragon

www.cooked.com

Your recipes

Servings: 5

Author : Jose Pizarro

Chicken stew with langoustines recipe from Catalonia by Jose Pizarro | Cooked

Ingredients

Remove All · Remove Spices · Remove Staples

Ingredients Quantity Ingredient olive oil, for frying 10-12 fresh langoustines 8 chicken thighs, skin left on sea salt freshly ground black pepper good knob butter 4 large onions, finely chopped 2 fresh tomatoes, diced 3 garlic cloves, finely sliced 1 bay leaf 200 milliliters white wine 2 tablespoons sherry vinegar 400 milliliters fresh chicken stock few sprigs fresh tarragon

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Heat a li¢le oil in a large pan with a lid. Add the langoustines and cook for 2–3 minutes. Remove and set aside. Season the chicken and add to the pan. Brown all over then remove and set aside. Add a li¢le more oil and a good knob of bu¢er to the pan. Fry the onions very, very gently for 20–30 minutes until really soft and caramelised. Add the tomatoes, garlic and bay leaf and cook for 10 minutes more. Add the wine and vinegar and bubble for a minute then add the stock and tarragon. Return the chicken and any juices to the pan, cover and simmer for 15 minutes until the chicken is almost cooked. Add the langoustines to the pan and cook for a couple of minutes more. Serve with crusty bread to mop up the juices.