Anne Willan

Poularde aux Écrevisses

Chicken with Crayfish

Preparation info
  • Serves

    5–6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Poultry with crayfish, on the face of it an odd combination, has long been popular in Burgundy and now is a ‘nouvelle cuisine’ favourite. If you cannot get crayfish, substitute prawns or large shrimps.

Ingredients

1.8-kg chicken

Method

Cut the chicken* into eight pieces. Heat the oil and the butter in a large sauté pan or a shallow flameproof casserole. Add the crayfish and sauté over a high fire until they turn red. Remove them and add the chicken pieces. Brown them on all sides over a medium fire. Return the crayfish to the pan and flame with the marc. Set the oven at hot (200°C/400°F).

Stir in the chopped onion, sh