Poulet aux écrevisses

Name: Poulet aux écrevisses (Chicken with Prawns)
Yield: Serves 4
Cuisine: France
Ingredients: 20 prawns; 1 × 2 lb (1 kg) chicken, cut into 8 pieces; 1 onion, chopped; 1 tablespoon oil; 3 oz (75 g) butter; 14 fl oz (400 ml) beef stock; 1 tomato, de-seeded and chopped; 1 bouquet garni; Salt and pepper; 1 carrot, chopped; 1 clove garlic, crushed; 10 fl oz (300 ml) dry white wine; 7 fl oz (200 ml) chicken stock; Salt and pepper; Tarragon leaves to garnish

Chicken with Prawns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This recipe was given me by my old chums at the Vieux Logis in Trémolat, Périgord.

Ingredients

3 oz (75 g) butter
1 × 2 lb (1

Europe
France
Perigord
Main course
Mediterranean
Gluten-free

Method

Heat 2 oz (50g) butter in a large frying pan and fry the chicken pieces until golden brown. Remove and keep warm in a flameproof casserole in the oven.

Shell the prawns by taking the segment