Summary

Ingredients

• 1 poulard (.2 kg)
• salt and pepper
• liter ⅛ olive oil
• 200 g onion (s) (veetable onion)
• 1 clove garlic
• 2 tablespoon parsley, chopped
• 3 tablespoon almond (s), whole peeled
• 3 tablespoon pine nuts
• 1 glass white wine, dry
• 500 g shrimp (s), in the shell
• 2 slices lemon (s)
• some pepper-grains
• 1 rusks, grated
• 10 g chocolate, bitter
• 1 shot cognac, Spanish (taste to taste, more)

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Instructions

1. Cut the prepared poulard into 8 parts. Rub with salt and pepper.
2. Heat the olive oil in the casserole and fry the poultry pieces until golden brown.
3. Add the vegetable onion cut into strips, the finely chopped clove of garlic, the parsley, the almonds and pine nuts and simmer over a low heat for 10 minutes. Pour on the white wine and slowly simmer the chicken pieces.
4. In the meantime, let the shrimp simmer in a little boiling water with salt, lemon wedges and peppercorns for 4 - 6 minutes, depending on the size.
5. Add a cup of cooking water from the prawns to the poulard, bring to the boil and thicken the sauce with the grated rusks. Add the chocolate, broken into pieces, and the dash of cognac. Possibly more cognac to taste and, if necessary, season with salt and freshly ground pepper.
6. Remove the prawns from the shells and mix with the poultry ragout. Let it steep for 5 minutes.
7. This goes well with rice and salad or just fresh baguette.