Shrimp And Chicken In Tomato Sauce

This vibrant dish marries the simplicity of Mediterranean cooking with the richness of seafood and poultry. The base is a fragrant sofrito of onions, celery, carrots, and shallots, deepened with garlic and dried tarragon. Crushed tomatoes and white wine create a bright, acidic sauce that balances the savory meat. The chicken is quickly seared for texture, while the shrimp cook just until pink to remain tender. Finished with a splash of cognac for depth and fresh herbs for aroma, this meal comes together in under 40 minutes. It is perfect for busy weeknights when you crave something substantial yet light, and it pairs beautifully with crusty bread, rice, or pasta to soak up the delicious sauce.

Cooking Method: Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 285

Dietary: Gluten-free

Description

This vibrant dish marries the simplicity of Mediterranean cooking with the richness of seafood and poultry. The base is a fragrant sofrito of onions, celery, carrots, and shallots, deepened with garlic and dried tarragon. Crushed tomatoes and white wine create a bright, acidic sauce that balances the savory meat. The chicken is quickly seared for texture, while the shrimp cook just until pink to remain tender. Finished with a splash of cognac for depth and fresh herbs for aroma, this meal comes together in under 40 minutes. It is perfect for busy weeknights when you crave something substantial yet light, and it pairs beautifully with crusty bread, rice, or pasta to soak up the delicious sauce.

Ingredients

1 tablespoon Olive oil
1/2 cup Finely chopped onion
1/3 cup Finely chopped celery
1/3 cup Finely chopped carrot
4 teaspoon Finely chopped shallots
1/2 teaspoon Minced garlic
2 cup Crushed canned tomatoes
2 tablespoon Tomato paste
1/2 cup Dry white wine
1/4 teaspoon Dried tarragon
12 oz Chicken breast, trimmed of fat and membranes
2 tablespoon Butter
1 lb Raw shrimp, peeled and deveined
2 tablespoon Cognac
1/2 teaspoon Fresh chopped tarragon
1/2 teaspoon Finely fresh chopped parsley
Salt and pepper to taste

Directions

1
Heat olive oil in a saucepan over medium heat.
2
Add onion, celery, carrot, 1 teaspoon of the shallots, and garlic.
3
Cook, stirring frequently, until the onion is wilted and vegetables are softened, about 5 minutes.
4
Stir in crushed tomatoes, tomato paste, white wine, and dried tarragon.
5
Season with salt and pepper to taste.
6
Bring the sauce to a boil, then reduce heat and simmer for 15 minutes.
7
Meanwhile, cut the chicken breast into 1/2-inch wide shreds.
8
Melt butter in a large skillet over medium-high heat until hot but not browned.
9
Add chicken shreds to the skillet and sprinkle with salt and pepper.
10
Cook, stirring to separate the pieces, for about 45 seconds until lightly browned.
11
Add the raw shrimp to the skillet and stir to combine with the chicken.
12
Cook, stirring occasionally, for about 1 minute until shrimp begin to turn pink.
13
Add the remaining shallots and sprinkle over the cognac.
14
Stir in fresh tarragon and parsley.
15
Pour the prepared tomato sauce into the skillet with the chicken and shrimp.
16
Bring the mixture to a boil and cook for 1-2 minutes until shrimp are fully cooked.
17
Serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 2.5g13%
Cholesterol 180mg60%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 7g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, chicken, tomato sauce, cognac, tarragon, garlic, onion, celery, carrot, shallots, white wine, mediterranean, seafood, weeknight dinner, one pan, herbs, parsley, savory, quick meal

Read it online: https://www.chefs-mate.com/recipe/shrimp-and-chicken-in-tomato-sauce/