Recipe: Chicken with Prawns

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 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