Chicken stew with langoustines

Chicken stew with langoustines

By
From
Catalonia
Serves
4-6
Photographer
Laura Edwards

A classic mar y montana – sea and mountain – dish. Some people say there is a legend that a farmer fell in love with a mermaid, and from that love came the mix of sea and land. I don’t know if it is true or not but this recipe is just delicious!

Ingredients

Quantity Ingredient
olive oil, for frying
10-12 fresh langoustines
8 chicken thighs, skin le€ft 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

Method

  1. 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.
  2. 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 so€ft 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.
  3. 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.
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