Season chicken with salt and pepper. Heat oil in large pot over high heat. Cook and stir shrimp, turning occasionally, until pink, 2 to 3 minutes. Remove from pot; reserve.
Add chicken to pot and cook, turning occasionally, to brown on all sides, 4 to 5 minutes. Stir in onion, garlic, tomatoes and carrots. Cook until onion is tender, 2 to 3 minutes. Add parsley, thyme and bay leaf; reduce heat and cover.
Simmer 15 minutes. Stir in reserved shrimp, broth and cognac. Cook, uncovered, 5 minutes.
Add almonds and stir until well mixed. Cook 4 to 5 minutes longer or until chicken is fully cooked (thermometer inserted in the thickest part of the leg registers 180°F.).
Serve sauce over shrimp and chicken breasts.
Option (for a Smoother Sauce): Place chicken and shrimp on platter and keep warm. Carefully place almond sauce mixture in food processor or blender container. Process or blend on high until mixture is blended and smooth. Serve sauce over the chicken and shrimp.
Serving Size 482g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat45g (69%)
Saturated Fat 12g (60%)
Trans Fat 0g
Total Carbohydrate11g (4%)
Dietary Fiber 3g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.