Poulet aux ecrevisses
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For the chicken: | ||
| 1 | 4 pound chicken, | |
| Cut into eight pieces | ||
| Salt | ||
| Fresh ground black pepper | ||
| For the crayfish sauce: | ||
| 3 | tablespoons | Extra-virgin olive oil |
| 1¼ | pounds | Crayfish, rinsed |
| 2 | tablespoons | Cognac |
| 2 | Yellow onions, peeled and | |
| Chopped | ||
| 4 | mediums | Tomatoes, peeled |
| 1 | tablespoon | Tomato paste |
| 3 | Sprigs fresh thyme | |
| 1 | Sprig fresh tarragon | |
| 3 | Bay leaves | |
| 2 | cups | Dry white wine |
| ¾ | cup | Heavy cream |
| Salt | ||
| Freshly ground black pepper | ||
Directions
1. To cook chicken, preheat oven to 350 degrees. Rinse chicken, par dry, then season with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken, skin side down, and brown, about 8 minutes per side. Transfer chicken to oven and cook until juices run clear, about 20 minutes ore. Transfer to a large platter and cover with aluminum foil.
2. To make sauce, heat oil in another large skillet over medium-high heat. Add crayfish and cook, stirring, for five minutes. Remove pan from heat, add cognac, and, using a long handled match, ignite.
Return pan to heat and cook until flames die.
3. Remove one-third of crayfish; set aside. Reduce heat to medium, add onions, shallots, and carrots, and cook until soft, 20 minutes.
Add tomatoes, tomato paste, thyme, tarragon, bay leaves, and wine.
Cook for ten minutes, add cream, and simmer, stirring occasionally, until sauce thickens, about thirty minutes. Season sauce with salt and pepper, strain through a fine sieve, then spoon over chicken.
Serve garnished with crayfish (and fresh parsley if desired).