Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?

This is the one my mother's family used (their last name, Greco):





6 large or 12 small chicken thighs


2 Tbl. olive oil


salt and freshly ground black pepper


1 lb. medium shrimp, peeled (reserve shells)


1 medium onion, chopped


1 lb. ripe tomatoes, seeded and chopped


1/2 C dry white wine


1 Tbl. Pernod or other anise based liqueur


1 C milk


4 cloves garlic


2 Tbl. Italian parsley, chopped


1/4 C whole toasted almonds





Rinse and pat chicken dry. Trim and discard as much fat a possible. Brown chicken in oil, seasoning lightly with salt and pepper. Remove chicken from pan and drain fat. Cook shells, onions and tomatoes in the pan, stirring regularly until tomatoes go dry, about 10 minutes. Add the wine, Pernod, water and the chicken to the pan. Simmer uncovered 30 minutes





Process the remaining ingredients (except the shrimp) to a paste, using a bit of cooking liquid to make it smooth. Remove the shells and add the shrimp to the pan. Add the paste and stir to thicken the sauce. Cook 5 minutes more. Taste for salt, pepper and perhaps a pinch or sugar. Serve with rough textured bread.





Serves 6.





Serve with a full flavored Chardonnay, Sauvignon Blanc or a light fruity Zinfandel, a Beaujolais, or a Barbera or Dolcetto.Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
yea half a cup of shrimp half a cup of chicken $hit three fourths of a geckos penis and three gallons of mixed seamen