Chicken and Shrimp With Red Sauce

Chicken and Shrimp in Tomato Sauce
Chicken and Shrimp in Tomato Sauce. Olga Pasławska/E+/Getty Images
  • 85 mins
  • Prep: 20 mins,
  • Cook: 65 mins
  • Yield: 4 to 6 Servings
Ratings

This chicken and shrimp dish makes a nice topping for pasta, or serve it with rice or grits. The tomato based sauce is made with a small amount of red wine, but feel free to replace that with unsalted chicken stock.

The shrimp is added near the end of cooking. Take care not to overcook the shrimp or it will be tough.

What You'll Need

  • 3 to 3 1/2 pounds chicken parts (1 broiler fryer, cut up)
  • salt and freshly ground black pepper, to taste
  • 1/4 cup butter
  • 1 large can (15 ounces) tomato sauce
  • 1/2 cup dry red wine, such as Pinot Noir or Merlot
  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon dried leaf basil, crushed
  • 1 small bay leaf
  • 1 pound cleaned raw shrimp

How to Make It

  1. Season the chicken pieces with salt and pepper. Heat butter in large skillet or sauté pan over medium-low heat. Add the chicken pieces to skillet and cook slowly until nicely browned, turning to brown both sides evenly.
  2. Meanwhile, prepare the sauce. Mix tomato sauce with wine, onion, garlic, parsley, basil, bay leaf, 1/2 teaspoon salt, and a dash of pepper. Add sauce to the browned chicken in the skillet. Cover and simmer until chicken is tender, about 35 to 45 minutes.
  1. Add shrimp and push them down into the sauce. Cover and cook for about 5 to 10 minutes longer, until shrimp are done.
  2. Serve as a stew in a bowl with a salad, over pasta, or with rice or grits.

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