Chicken in shrimp bisque

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“You need chaos in your soul to give birth to a dancing star”

~ Friedrich Nietzsche ~

I used to think ideas would visit in hours of tranquillity. Those idle and picturesque moments I envision when life starts moving a little too fast, like cozying up in the favourite corner with a cup of tea, watching the world slide by.

The truth is one idea gives birth to the next and the faster life moves the more things will come to be. So everyone, who is drowning and hurrying and just barely keeping ears above water hold that in mind.

I just might frame and hang the wise words of Nietzsche on my wall.

On another note, I want to introduce you to one of my favourite dishes. It happens to be with chicken, as are most recipes I scribble lately, but it is my protein of choice and my will weakens when confronted with favourites.

It’s one of the French classics my mother in law introduced me to, going back a few hundred years. Legend tells the original dish, chicken Marengo or poulet aux écrevisses, was developed after Napoleons victory at the battle of Marengo, and he enjoyed the dish so much it was served after each victory ever since. Or so it is said. If you have ever tried something similar, you will understand where the appeal is, I recommend you do.

Traditionally crayfish are added to the dish and they give the most incredible flavour, but sadly they are hard to come by here, so I have replaced them with shrimps instead, but any shellfish would work here.

I have made some tweaks from the recipe I have tried first at my in laws and you will need two pans for it, but I assure you the result will be worth it. I would recommend removing all the shells from the shrimps before cooking. True, I left a few, but only because they look beautiful in photos, but eating becomes much more messy.

Happy beginning of spring and weekend ahead!

5.0 from 6 reviews
Chicken in shrimp bisque
 
Prep time
Cook time
Total time
 
Rich and sophisticated chicken and shrimp dish made quickly
Author:
Serves: 2
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 chicken legs
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2-3 cups chicken stock
  • Shrimp bisque
  • 1 lbs/ 450 grams shrimps, shells on
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • pinch of chilli flakes
  • 1 tablespoon tomato paste
  • ½ cup white wine
  • 1 ½ cups chicken stock
  • 2 tablespoons crème fraiche
  • 2 tablespoons chopped parsley
  • boiled rice or barley to serve
Instructions
  1. Heat the oil in a deep pan. Season chicken legs with salt and pepper and brown on both sides. Pour in the chicken stock, add bay leaf and simmer for 30 minutes.
  2. While the chicken is simmering, remove shells and devein shrimps.
  3. In a separate pan heat the oil with shrimp shells, add the onions and cook for a few minutes. Then add garlic and chilli flakes, cook for a minute more.
  4. Finally, stir in tomato paste coating everything and pour in white wine. Let it cook for a minute or so, finally add chicken stock and crème fraiche. Let it simmer for 15-20 minutes. Taste and adjust seasoning as needed.
  5. Pass the bisque through a fine sieve and return to the pan. Add the shrimps, cooked chicken legs and simmer few more minutes. Sprinkle with fresh parsley and serve.

29 thoughts on “Chicken in shrimp bisque

  1. Oh mine…my head is spinning from all the beautiful pictures you made! A delicious dish…and BTW, I agree with Nietzsche. Meditating is not for me…:) ela

  2. I absolutely adore your writing style, Gintare. And your pictures and recipes too oh well. It makes me so happy to visit your blog ahh yes.
    This dish looks incredible. The flavor combo sounds like something I’d really enjoy!

  3. Love that third picture (the overhead one featuring those great shrimp eyes)! Fun light in all of them, but that one is captivating. As is the recipe — lovely stuff. Thanks.

  4. I love being introduced to traditional or family recipes, Gintare. It feels like such a privilege! This is wonderful … beautiful photos, too. Pinning for later!

  5. Na atrodo puikiai.. tu nedirbi kokiam restorane, kad tokius idealiai atrodančius skanėstus nuolat pagamini? :)
    Aš norėčiau Nietzsche’s knygų lapais sienas ištapetuot :))))

  6. This looks amazing and so delicious! The colors pop so beautifully on that blue plate. I can see how this is one of your favorites.

  7. Happy spring, Gintare! A very prolific quote, indeed (I must have a galaxy of stars surrounding my turbulent chaos!). :)

    This dish is lovely! I’m slightly intimidated by chicken but shrimp and I are inseparable – maybe it’s enough to bridge that gap. Gorge photos, too!!

  8. Hmm! French classic, recipe from your MIL, everything sounds good. It’s interesting that chicken and crayfish cook together. I’ve seen crayfish dish alone but not with chicken, but I totally understand why it adds amazing flavor to the chicken. I’d love to have this. Your pictures of flowers are also gorgeous too. I’m sure your photographer friend ieva is excited to see your photography these days. ;)

  9. What you said is so true! There are these chaotic periods of time in which little miracles happen. I love the combo of shrimps and chicken, it reminds me of paella!

  10. Only by looking at your gorgeous pics, I can imagine how wonderful this dish must taste. A subtle combination of flavors, textures and colors, so elegant!

  11. I have never heard of this dish and it sounds wonderful. The tranquil quality of your pictures is amazing. I always enjoy my visit here :-)

  12. That looks stunning! The orange prawns against the blue plate- lovely styling. The flavours sounds delicious, this is definitely going into the bookmarks list!

  13. I have heard about chicken marengo but have never tasted it. I’m pretty sure I have never seen anything so beautiful on any French house or restaurant table though! I cook chicken practically every day (it’s my default meat ;-) : light, healthy, easy to buy in good quality version, versatile and, most of all, delicious!) but have never cooked anything similar. Thank you for sharing this amazing recipe.

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