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).

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