Chicken with Crayfish

Preparation info
  • Yield:

    8

    Servings
    • Difficulty

      Easy

Appears in

By James Peterson

Published 1991

  • About

This classic Lyonnais dish has been made popular by a number of chefs, including Paul Bocuse. The flavors of crayfish and chicken can be combined by lightly searing, without browning, the pieces of chicken in crayfish butter and moistening the chicken pieces with crayfish cooking liquid in the manner of a fricassée. This dish can also be approached as a sauté by cooking the pieces of chicken completely in crayfish butter and making the sauce in the pan with crayfish cooking liquid. The chic