Nadine Jansen Laser Gun

honor of Saint Agatha

honor of Saint Agatha Christmas, and we cook we have to start thinking about the menu we prepare.

Here I give an excellent idea. The recipe I got from a cooking magazine, called Viva Kitchen, where special dishes of Fiesta, the month of December. Specifically, the recipe is on page 20 of the booklet that is attached to the magazine.

But I like to create in the kitchen, I've made some changes, such as is the case of shrimp that has the original recipe, and I changed to shrimp, which are much tastier the shrimp, in my point of view. And some other changes I've done ...

Christmas Chicken Thighs with shrimp, prunes, pine nuts and almonds.

Ingredients for 4 people:

12 chicken thighs

16 medium shrimp (shrimp type)

1 onion

3 tablespoons tomato sauce (or a ripe tomato grated)

12 almonds toasted and salted

12 pitted prunes

50g pine nuts

1 garlic

parsley

1 cup white wine

olive oil

salt

Prepared

Scrub

chicken thighs, and dry with absorbent paper towels.

Wages, and sauté in a pan with olive oil over medium heat until golden brown.

Reserve.

While fried chicken, shrimp from separating the heads on a plate, and tails in another.

In the same oil where we have the chicken, sauté the shrimp heads for a few minutes, with a little salt and set aside on a plate.

then jump the queue, with a little salt for a few minutes, and reserve in a bowl.

then fry the onion over medium heat, and when it begins to brown, pour a small glass of white wine and let reduce for 5 minutes.

Next, add the grated ripe tomato or three tablespoons of tomato sauce, and we'll let you make the sauce for 5 minutes.

after adding all the chicken, and give a few turns to mix everything well. Also have the plums, and pine nuts.

throw in a mortar and fried heads and quiet, with a glass of hot water. Grind them well, and pour the broth over the casserole. And we will give you a few laps gently to mix everything well.

We will cook the entire dish for 15 minutes over low heat, and while we will do a dive, with a clove of garlic, parsley, and almonds.

When 15 minutes have passed, we'll take the bite above the stew, stir to combine well. And let it cook for 10 minutes, always at low heat.

In those ten minutes left of cooking, add the shrimp tails.

After this time, turn off heat and serve immediately.