Chicken with Crayfish
Ingredients
- Ingredients
- 1 ready to cook chicken pieces (1.6 kg or approximately 3.5 pounds)
- 1 kilogram cooked crayfish
- 60 grams (approximately 2 ounces) shallots (finely chopped)
- 1 finely chopped garlic clove
- 4 Tomatoes (skinned, diced)
- 100 milliliters (approximately 3.5 ounces) Madeira Wine
- 50 milliliters (approximately 1.5 ounces) Cognac
- 200 grams (approximately 7 ounces) Créme legére
- 100 grams (approximately 3.5 ounces) butter
- 1 Tbsp vegetable oil
- 1 Tbsp Pastry flour
- ½ bunch Chervil
- salt
- peppers
Preparation steps
Season the chicken with salt, pepper and flour. In a dutch oven, heat oil and 30g (approximately 1 ounce) butter. Pan-fry chicken 10-12 minutes until golden, turning often.
Remove chicken. Add 30 grams (approximately 1 ounce) butter to the dutch oven. Cook shallots over low heat for 3 minutes.
Add chicken pieces again. Pour in wine. Cover and simmer for 30 minutes.
Add tomatoes.
Clean and devein crawfish.
Add tomatoes.
Step 3:
Remove the intestine of cancers, while gently pulling at the middle caudal fin.
Step 4:
Melt 40 g (approximately 1 1/2 ounce) butter in another saucepan. Cook the crawfish briefly.
Step 5:
Deglaze pan with cognac, then remove from heat.
Step 6:
Ignite and flambé. Return to the stove, season with salt and pepper. Peel and press garlic.
Stir well. Add chicken and cooking juices, cover and simmer for another 5 minutes.
Step 7:
Add the creme fraiche to the pan and mix thoroughly. Simmer 3-4 minutes. Season to taste.
Step 8:
Serve chicken and crawfish in a deep bowl and pour the cooking juices over it.
Garnish to taste with chervil leaves and serve with rice.
