Suprême de Poularde aux Écrevisses

Chicken with shellfish may sound odd, but in Bresse, home to the world’s most famous chickens, the combination is an old friend. Bresse borders Savoy and the Alps, with mountain streams for crayfish that transform simple chicken breasts into a celebratory dish. If you cannot get live or frozen crayfish, substitute large shrimp in their shells. The roux for thickening the sauce is a mélange of several ingredients in the style of New Orleans. To soak up the rich sauce, the dish begs for an ac