Grandma's Recipes

Chicken and Langoustins Casserole by Dominique

Our Grandma today is Dominique and she will be cooking Chicken and Langoustins Casserole.


  • 1 free range chicken, 2 kilos, in separated parts
  • 12 langoustines
  • 2 sweet onions
  • 1 fresh fennel
  • 2 carrots
  • 3 tomatoes
  • 4 garlic claws
  • 2 biscuits Maria
  • 12 mini potatoes
  • 4 sprigs of parsley
  • 1 handful of toasted hazelnuts
  • 6 dices of dark chocolate
  • 1.5 litres chicken broth
  • 2 spoons wheat flour
  • olive oil
  • trickle of vi ranci (Catalan spirit wine)
  • trickle of cognac
  • 2 laurel leaves
  • salt
  • pepper




  • Mix the chicken with salt, pepper, and flour
  • In a skillet pan with hot oil, brown the chicken on all sides



  • In another casserole with hot oil, fry the langoustines briefly and put them aside in a bowl for later
  • In the same casserole, fry the onion and finely chopped carrots
  • When half cooked, add the grated tomatoes without the skin until the mixture becomes consistent
  • Add wine and cognac and stir gently
  • Add the chicken and broth and cover until the chicken is thoroughly cooked
  • Add the boiled potatoes and langoustines
  • Whilst this is cooking, in a mortar, mix the hazelnuts, chocolate, parsley, biscuits, and garlic into a paste and add them into the casserole
  • Cook for an additional 4 minutes and turn the fire off
  • Let cool for 5 – 10 minutes before serving

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