Chicken & Shrimp in Red Wine Sauce
Submitted by tammykae
Golden-browned chicken simmers with plump shrimp in a velvety red wine and tomato sauce laced with garlic, Italian herbs, and fresh parsley. A rustic Italian-American showstopper for date night or Sunday supper.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis is the kind of dish that makes your kitchen smell like a little trattoria on a side street in Rome.
Flour-dusted chicken gets a buttery sear until the skin turns golden, then it braises in a bold red wine and tomato sauce with crushed garlic and Italian seasoning.
The shrimp join the party right at the end, soaking up all that wine-rich flavor without overcooking.
Serve it on a platter, spoon that gorgeous sauce over the top, and watch the table go quiet for all the right reasons.
Chef Tips
- Use a dry red wine you’d actually drink. If it tastes good in a glass, it’ll taste even better in the sauce.
- Brown the chicken in batches so you don’t crowd the skillet. Crowding steams instead of sears.
- Add the shrimp only in the final minutes of cooking so they stay tender and curled, not tough and chewy.
- Skim the fat off the surface of the sauce before serving for a cleaner, more elegant finish.
Ingredients
Directions
Wash chicken and pat dry. Set aside.
In a plastic bag combine salt, pepper and flour. Coat each piece of chicken with seasoned flour.
In a large, heat-resistant, non-metallic skillet melt butter.
Add chicken pieces and brown on all sides until golden brown.
Remove chicken pieces and set aside. Add onions and garlic to skillet.
Heat, uncovered, in Microwave Oven 1½ minutes or until onion is tender.
Add chopped parsley, wine, ltalian seasoning, tomato sauce.
Stir to combine.
Add reserved chicken pieces and heat, covered, in Remove chicken pieces and place on serving platter. Add shrimp to wine sauce and heat, uncovered, in Microwave Skim any fat from surface of sauce. Pour shrimp sauce over chicken pieces.
Comments
