My chicken cotriade

Name: My chicken cotriade
Cuisine: French
Ingredients: 15 g (½ oz/1 tbsp) unsalted butter; 1 garlic clove, crushed; 2 carrots, cut into 15mm (½in) slices; 2 onions, thinly sliced; 300 g (11 oz) langoustines or king prawns (shrimp), peeled; 300 g (11 oz) langoustines or king prawns (shrimp), peeled; 300 g (11 oz) langoustines or king prawns (shrimp), peeled; 375 g (13 oz) live mussels in their shells, scrubbed and de-bearded; 375 g (13 oz) live mussels in their shells, scrubbed and de-bearded; 4 x 150 g (5½ oz) skinless, boneless chicken breasts, cut into large cubes; 4 x 150 g (5½ oz) skinless, boneless chicken breasts, cut into large cubes; 500 g (1 lb 2 oz) large new waxy potatoes (such as Charlotte); 500 g (1 lb 2 oz) large new waxy potatoes (such as Charlotte); 2 sprigs of thyme; 1 x 400 g (14 oz) can chopped tomatoes in juice; 750 ml (1¼ pints/3⅓ cups) white chicken stock; 200 ml (7 fl oz/scant 1 cup) Muscadet or other dry white wine; 200 ml (7 fl oz/scant 1 cup) Muscadet or other dry white wine; Good pinch of saffron strands

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This is my take on the classic Normandy cotriade, a dish that is traditionally made with local coastal fish, such as monkfish, hake and eel, along with a selection of shellfish like mussels and prawns (shrimp). In my version, I use shellfish combined with chicken, which I think works rather well.

Ingredients

15 g (½ oz/1 tbsp) unsalted butter
1

Europe
France
Gluten-free
Normandy

Method

Put the butter in a large heavy-based pan over a medium heat. When it is hot, add the garlic, carrots, onions and saffron. Reduce the heat and cook for 8-10 minutes until the vegetables begin to soften.

Add the Muscadet, bring to the boil, then reduce the heat and simmer for 2 minutes.

Add the stock, tomatoes and thyme. Simmer for 10 minutes.

Meanwhile, peel the potatoes