Pollastre amb escamarlans

Preparation:
Season the chicken pieces with salt and pepper. Place them in a casserole dish and fry gently until slightly golden. Remove from the dish and set aside.
Fry the langoustines in the same dish and set aside.
Make the "sofregit" sauce by gently frying the onions and tomato.
Return the chicken to the dish, flame it with brandy, cover with water and simmer.
Stir in the "picada" diluted with the "vi ranci" and add the langoustines. Cook for another 10 minutes.

Variations:
Half a piece of dark chocolate can be added to the "picada".
The langoustines can be substituted with prawns or squid.
You can use rabbit instead of chicken.