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1
If finishing in the oven: preheat oven to 350u00b0.
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2
Combine seasoning mix ingredients and set aside.
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3
Remove all visible fat from chicken.
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4
Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
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5
Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
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6
Heat oil in a heavy skillet over high heat.
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7
Add chicken pieces and brown on all sides, about 8-10 minutes.
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8
Remove chicken to a bowl or plate.
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9
Add ham to skillet and saute, stirring once or twice, about 2 minutes.
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10
Add onions and 1 tablespoon of seasoning mix.
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11
Cook until a crust begins to form on bottom of pan, about 3 minutes.
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12
Stir in flour and cook until crust begins to harden, about 3 minutes.
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13
Add 1 cup of wine.
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14
Stir and scrape bottom of pan to dissolve crust.
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15
Cook, scraping well, 1-2 minutes.
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16
Stir in stock, scrape pan, and bring to a boil.
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17
Stir in remaining seasoning mix and bring to a rolling boil.
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18
Whisk in remaining wine.
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19
Cook 2 minutes.
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20
Remove from heat.
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21
To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
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22
Place shrimp on top.
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23
Pour sauce over them.
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24
Cover and bake until chicken is done, about 30 minutes.
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25
To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
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26
Add shrimp to skillet and stir.
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27
Spoon some sauce over chicken and shrimp.
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28
Cover and simmer over medium-low heat until chicken is done, about 30 minutes.
