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Chicken stew with Langoustines (Pollo Con Lang)

A classic Spanish sea and mountain dish
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Ingredients Method

Ingredients
  

  • 10 -12 Fresh Lougoustines (scampi) judge the size as you may only need four halved or use large green prawns in the shell
  • 8 chicken thigh fillets skin left on
  • sea salt
  • freshly ground black pepper
  • good knob of butter
  • 4 large onions finely chopped
  • 2 ripe tomates diced
  • 3 garlic cloves finely sliced
  • 1 bay leaf
  • 200 ml white wine
  • 2 tbsp sherry vinegar
  • 400 mls chicken stock
  • few sprigs tarragon
  • olive oil for frying

Method
 

  1. Heat a little oil in a large pan with a lid. Add the scampi and cook for 2-3 minutes. Remove and set aside. Season the chicken and add to the pan. Brown all over then remove and set aside.
  2. Add a little more oil and a good knob of butter to the pan. Fry the onions very, very gently for 20-30 minutes until really soft and caramelised. Add the tomatoes, garlic and bay leaf and cook for 10 minutes more. Add the wine and vinegar and bubble for a minute then add the stock and tarragon.
  3. Return the chicken and any juices to the pan, cover and simmer for 15 minutes until the chicken is almost cooked. Add the scampi to the pan and cook for a couple of minutes more. Serve with crusty bread to mop up the juices.