Basque Chicken and Shrimp in Wine

Makes 4 to 8 Servings (picture below)

SEASONING MIX

1 tablespoon paprika
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sweet basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground nutmeg

1 (2-1/2- to 3 pound) chicken, cut into 8 pieces, all visible fat removed
1 pound peeled shrimp (about 1-1/2 pounds unpeeled shrimp)
2 tablespoons olive oil
2 cups diced lean ham (about 1/2 pound)
1-1/2 cups chopped onions
1/4 cup all-purpose flour
1-1/4 cups dry white wine, in all
2 cups chicken stock

Preheat the oven to 350 degrees

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 tablespoons plus 2-3/4 teaspoons.

Sprinkle 1 tablespoon of the seasoning mix over the chicken pieces and rub it in thoroughly with your hands.

Sprinkle 1-1/2 teaspoons of the seasoning mix over the shrimp and rub it in well with your hands. Set aside.

Heat the oil in a heavy 12-inch skillet over high heat. When the oil is very hot, add the chicken pieces, in batches if necessary, and brown on all sides, about 8 to 10 minutes. Transfer the chicken pieces to a bowl and set aside.

Add the ham to the oil in the skillet and saute', stirring once or twice, about 2 minutes. Add the onions and 1 tablespoon of the seasoning mix and cook until a crust forms on the bottom of the skillet, about 8 minutes. Then cook until the onions and ham are browned, about 3 minutes. Stir in the flour and cook until the crust hardens (without letting it get out of control), about 3 minutes. Add 1 cup of the wine and scrape the bottom of the skillet fairly clean. Cook, scraping to keep the mixture from sticking, about 1 to 2 minutes. Stir in the stock, scrape the skillet bottom, and bring to a boil. Stir in the remaining seasoning mix and bring to a rolling boil. With a wire whisk, whip in the remaining 1« cup wine and cook 2 minutes. Remove from the heat.

Put the chicken and any accumulated juices in an ovenproof casserole or baking pan approximately 8 inches square by 4 inches deep. Arrange the shrimp over the chicken, and pour the sauce over all. Cover the casserole and bake until the chicken is cooked through, about 30 minutes.