Shrimp & Chicken In Tomato Sauce

This vibrant dish combines tender shredded chicken and succulent shrimp in a bright, savory tomato sauce infused with tarragon and white wine. The base starts with a classic mirepoix of onions, celery, carrots, and shallots, creating a deep flavor foundation that is both comforting and sophisticated. It is an excellent choice for weeknight dinners when you want restaurant-quality results without the fuss. The acidity of the tomatoes balances the richness of the butter and cognac, resulting in a well-rounded meal that pairs beautifully with crusty bread or a light salad.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 109.4

Dietary: Gluten-free

Description

This vibrant dish combines tender shredded chicken and succulent shrimp in a bright, savory tomato sauce infused with tarragon and white wine. The base starts with a classic mirepoix of onions, celery, carrots, and shallots, creating a deep flavor foundation that is both comforting and sophisticated. It is an excellent choice for weeknight dinners when you want restaurant-quality results without the fuss. The acidity of the tomatoes balances the richness of the butter and cognac, resulting in a well-rounded meal that pairs beautifully with crusty bread or a light salad.

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 membranes and fat
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
to taste Salt and pepper

Directions

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

Nutrition Facts

Servings 5

Amount Per Serving
Calories 109.4kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 77.7mg4%
Total Carbohydrate 12.5g5%
Dietary Fiber 3.1g13%
Sugars 6.5g
Protein 2.1g5%

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

Note

Ensure chicken is cooked through before serving. If using frozen shrimp, thaw and pat dry before cooking.

Substitute brandy or dry sherry for the cognac if preferred.

For a lighter version, use olive oil instead of butter for cooking the chicken and shrimp.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Pairs well with crusty bread to soak up the sauce, or serve over rice or pasta.

Keywords: shrimp, chicken, tomato sauce, mediterranean, tarragon, white wine, cognac, garlic, onion, celery, carrot, shallots, quick dinner, seafood, poultry, simmered, herbs, easy recipe, weeknight meal, flavorful

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