Shrimp-Stuffed Chicken Pockets with Creamy Vegetable Sauce

Shrimp-Stuffed Chicken Pockets
Category: Main Dishes
Servings: 4

This succulent shrimp-stuffed chicken recipe delivers a delightful combination of flavors with a savory filling encased in tender chicken. Paired with a fragrant vegetable sauce, this dish is perfect for a family dinner or a special occasion. Let’s walk through this flavorful and unique recipe that’s sure to impress everyone at your table.

Ingredients

Instructions

1. Prepare the Shrimp Stock
   Begin by cleaning the shrimp: rinse them well under running water and remove the shells, tails, legs, and heads. Carefully extract the intestine using a toothpick. Place the cleaned shrimp in a bowl, cover it with plastic wrap, and refrigerate it while you make the shrimp stock using the shells and heads.

2. Make the Shrimp Stock
   In a saucepan, melt the butter and sauté the finely sliced shallot and garlic for about 1 minute, stirring occasionally. Add the shrimp heads and shells, allowing them to cook for a couple of minutes. Once the shells have turned red, deglaze the pan with the white wine and let it cook down. Add the water, ensuring it covers the shells, and then season with parsley and black peppercorns. Simmer the stock for about 20 minutes, allowing the flavors to meld together. Afterward, strain the stock to remove the solid bits and set it aside.

3. Prepare the Vegetable Mixture
   While the stock is simmering, finely chop the carrots, celery, and shallot. Heat the extra virgin olive oil in a skillet and sauté the chopped vegetables with fresh thyme. Season with salt and pepper, and cook for about 3-4 minutes, ensuring the vegetables soften without browning. Once done, transfer the vegetables to a tall bowl and blend them into a smooth, creamy mixture using an immersion blender. Set this vegetable purée aside.

4. Prepare the Stuffing for the Chicken
   In a separate bowl, break up the bread into small pieces and soak it in a bit of the reserved shrimp stock. Once the bread softens, mash it and add crushed garlic, finely chopped parsley, and a pinch of nutmeg. In a small bowl, dissolve the saffron in a little more shrimp stock. Add this mixture to the bread stuffing, mixing everything together thoroughly.

5. Stuff the Chicken Pockets
   Take the chicken breasts and carefully create pockets by slicing into the thickest part, ensuring you don’t cut all the way through. Stuff each pocket with the shrimp mixture, ensuring it’s packed evenly.

6. Cook the Stuffed Chicken
   Heat some more olive oil in a large pan over medium heat. Once the oil is hot, carefully add the stuffed chicken breasts and brown them on both sides. Once they are golden, pour in the white wine, allowing it to deglaze the pan and evaporate completely.

7. Finish the Dish
   Pour the vegetable purée over the chicken pockets, covering them in a luscious, creamy sauce. Allow the dish to simmer for about 10 minutes, ensuring the chicken is fully cooked through and the sauce has thickened.

8. Serve and Enjoy
   Once the chicken is cooked and coated in the flavorful sauce, transfer the stuffed chicken pockets to plates. Garnish with fresh parsley and serve hot, accompanied by your favorite side dishes like rice, mashed potatoes, or a crisp green salad.

Nutritional Information

These Shrimp-Stuffed Chicken Pockets make an elegant and satisfying dish, combining tender chicken, delicate shrimp, and rich vegetable sauce. The layering of flavors in the stuffing, paired with the creamy sauce, will elevate any meal into a memorable experience. Perfect for impressing guests or enjoying a luxurious weeknight dinner, this recipe is sure to become a favorite!