Grandma's Recipes

Chicken and Langoustines Casserole by Grandma Dominique

Our Grandma of the day is Dominique and she will be preparing Chicken and Langoustines 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 1/2 liters of chicken broth
  • salt & pepper
  • 2 spoons wheat flour
  • olive oil
  • trickle of vi ranci (Caticlan spirit wine)
  • trickle of cognac
  • 2 laurel leaves



  • 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 onion and finely chopped carrot, when half cooked, add 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, garlic into a
    paste and add them into the casserole. Cook for a further 4 minutes and turn the fire off.
  • Let it rest for about 5 to 10 mins. before serving.



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