Serving
Click to Enlarge

Chicken & Shrimp Sauce for Pasta
Italy
  -   Pasta con Pollo e Gamberetti
For 1-1/4 #
Effort:
Sched:
DoAhead:  
Pasta  
**
1 hr.  
Yes
This is an amazingly flavorful sauce, sure to impress. It adheres very well to simple smooth pasta shapes, such as the farfalle shown in the photo.






8
9
6
2
2
1/4
1
1
1/4
1/2
1/4
----
oz
oz
oz
T
T
c
t
c
c
t
t
---
Chicken Meat (1)  
Shrimp, shelled
Onion
Butter
Cognac
Wine, white dry
Flour (2)
Stock, chicken
Cream
Salt
Pepper
--- Garnish
Whole Shrimp
Parsley
Prep   -   (20 min)
  1. Select a few small SHRIMP for garnish, one per serving. This is more practical than garnishing with a chicken. Simmer them in a little water for a few minutes to cook. Set aside.
  2. Chop CHICKEN fairly small. Chop SHRIMP fairly small. Mix.
  3. Chop ONION small.
  4. Chop PARSLEY coarse for garnish.
Run   -   (40 min)
  1. Fry Onion in Butter over moderate heat, stirring until translucent, then add Chicken mix and continue to fry stirring and breaking up lumps until the onions threaten to show color.
  2. Stir in the Cognac, and when it has mostly evaporated stir in the Wine. Fry stirring over moderate heat until evaporated and the ingredients start to fry again.
  3. Sprinkle on the Flour and fry stirring a couple minutes until it is cooked but not browned.
  4. Stir in the Stock and Cream. Bring to a simmer for 5 minutes or so.
  5. Let cool a bit and run in the food processor with the sharp blade until quite fine. I use the mini-prep in two batches.
  6. Bring back almost to a simmer. Adjust consistency, adding boiling water if needed, and season to taste with Salt & Pepper.
  7. Serve warm over warm pasta, garnished with Parsley and Whole Shrimp.
NOTES:
  1. Chicken Meat:   Weight is with skin, bones and fat removed. The pattern recipe called for breast meat, but I use thigh meat for better flavor - North American breast meat has the flavor and texture of cardboard.
  2. Flour:   The pattern recipe used 1/2 t cornstarch mixed with the stock and cream. I used flour because it thickens more durably in case of reheating. Actually you could get away with no thickening for a little less sauce.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
yjn_chickshrimp1 050701 r 130131 lci75 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.