Poularde aux Écrevisses

Name: Poularde aux Écrevisses
Cuisine: France
Ingredients: plenty of crème fraîche; cloves; crayfish; armagnac; bouillon of white wine; butter; chicken; onions; tarragon; rich cream; shells; water; bouquet garni; carrots

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

On a low heat, poach a plump Bresse pullet for about an hour in a bouillon of white wine, water, onions, cloves,