Chicken With Fried Eggs And Shrimp - cooking recipe

Ingredients

1.2 kg chicken thighs and drumsticks
7 tbsp olive oil
350 g vine tomatoes, seeds removed and roughly chopped
3 None garlic cloves, finely chopped
200 ml dry white wine
200 ml chicken stock (made with 1 stock cube)
250 g button mushrooms
200 g shallots, peeled and quartered
3 tbsp lemon juice
8 None raw tail-on king prawns
4 None fried eggs, to serve
None None toasted sliced French bread, to serve (optional)
None None basil leaves, to garnish

Preparation

Preheat the oven to 400\u00b0F. Season the chicken with salt and freshly ground black pepper. Heat 5 tbsp of the oil in a large flame-proof casserole dish. Add the chicken and cook, turning occasionally, until browned all over. Add the tomatoes, half the garlic, the wine and the chicken stock. Cook for 5 mins. Transfer to the oven and cook for 35 mins.
Meanwhile, heat 1 tbsp of the oil in a saucepan, add the mushrooms and shallots and cook gently for 8-10 mins. Stir in 1 tbsp of the lemon juice.
Heat the remaining oil in a separate frying pan and add the shrimp and remaining garlic. Cook for 5 mins until the shrimp turn pink. Stir in the remaining lemon juice.
Add the mushrooms, onions and shrimp to the pan with the chicken, return to the oven and cook 10 more mins. Serve with the fried eggs and toasted bread, if using. Garnish with basil leaves.