An unusual combination of chicken and prawns or shrimps makes Poulet aux
Crevettes (poo-lay oh kreh-vet) a delect-able dish. Serve with boiled rice and a crisp green salad
1 teaspoon salt
½ teaspoon black pepper
1 X 4 lb. chicken, cut into serving pieces
2 fl. oz. olive oil
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
3 shallots, coarsely chopped
10 fl. oz. white wine ‘
2 teaspoons fresh marjoram or
1 teaspoon dried marjoram
10 oz. prawns or shrimps, shelled
1 teaspoon lemon juice
1 teaspoon cornflour dissolved in
1 tablespoon water or white wine
Rub the salt and pepper into the chicken pieces and set them aside.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and cook, turning frequently, for 8 to 10 minutes or until they are evenly browned. Using tongs, transfer the chicken to a plate and set aside.
Add the garlic, ginger and shallots to the casserole and cook, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Return the chicken to the casserole.
Pour over the wine, add the marjoram and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 45 minutes to 1 hour or until the chicken is tender.
Add the prawns or shrimps to the casserole, recover and cook for a further 5 minutes or until they have heated through.
With the tongs, lift the chicken pieces out of the casserole and transfer them to a warmed serving dish. Using a slotted spoon, remove the prawns or shrimps from the cooking liquid and arrange them around the chicken.
Increase the heat to high and bring the liquid to the boil. Reduce the heat to very low, add the lemon juice and cook, stirring constantly with a wooden spoon, for 2 minutes.
Stir in the cornflour mixture and cook, stirring constantly, for 3 minutes or until the sauce has thickened. Remove the casserole from the heat and pour the sauce over the chicken. Serve immediately.
For a really different meal, try this delectable Poulet aux Crevettes, a mixture of chicken, shrimps or prawns, marjoram, ginger and wine.