1 In a Dutch oven, melt a large knob of butter and 1 tablespoon of olive oil.
2 When everything is hot, roast your chicken pieces, season them, and when they are well browned (7 to 8 minutes) remove from heat and transfer your poultry pieces to a baking sheet while keeping your Dutch oven intact.
3 Remove the raw prawn tails by taking out the small central intestine, then place them on a small plate and refrigerate.
4 Return your Dutch oven to the heat, add your prawn shells, crushing them slightly, sauté for about 2 minutes, then add your carrot, onion, shallot, garlic, thyme and bay leaf, sweat for 5 minutes covered, then add your flour and tomato paste, mix and let cook for another 5 minutes, deglaze with white wine and 1.7 cups (40 cl) water, bring to a boil, salt, add a little saffron and Cayenne powder (or Espelette), cook for 10 minutes.
5 Meanwhile in a pan, heat olive oil and sear your prawn tails 1 minute on each side, a grind of pepper and transfer to a small dish with the juice on top.
6 In a small bowl, strain your prawn shell cooking through a fine sieve, clean your Dutch oven then pour this cooking back in, bring to a boil, add the poultry pieces and the released juice, correct the seasoning, cook for 20 minutes covered.
7 During cooking, boil salted water and cook your linguine for 8 minutes, drain and keep warm.
8 When there are only 5 minutes of cooking left for your sauté, add your prawn tails with the released juice.
Your recipe is done! In a large deep dish, arrange your pieces harmoniously
Don't throw away prawn shells. Crushed in the pan, they give a rich stock, almost a light bisque. That's what binds the sauce. And squid ink linguine, that's black contrasting with white chicken and pink prawns. Plating is about colour as much as taste.
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