View source for Chicken Cardinal la Balue

== Ingredients ==
* 1 good quality [[chicken]] weighing at least 2 kg
* [[salt]] and coarsely ground [[black pepper]]
* [[butter]] (for sauté)
* 12 nice [[crayfish]]
* [[broth]] (to boil the crayfish)
* 50 g [[butter]]
* ¾ litre of thick [[crème fraîche]]

== Procedures ==
# Cut the chicken into eight pieces and season with salt and coarsely ground pepper.
# Sauté in butter taking care not to let the chicken brown, then place in the oven to continue cooking, uncovered (keep the sauté pan with juices for later).
# Meanwhile, take the crayfish and boil them for 5 minutes in some broth (your choice).
# Remove the tails and set aside.
# Grind the carcasses, pass through a sieve and mix the resulting purée with 50 g of butter.
# When the chicken pieces are cooked, arrange them in a covered baking dish, taking care to place the thighs on the bottom to keep the white meat from drying out.
# Deglaze the sauté pan with the crème fraîche and simmer until reduced to a nice sauce.
# To finish, add the crayfish tails to the baking dish along with the sauce and at the very last minute, add the crayfish purée.
# Adjust the seasonings and baste the chicken.
# Serve piping hot.

[[Category:Chicken Recipes]]
[[Category:Crayfish Recipes]]
[[Category:Crème fraîche Recipes]]
[[Category:Broth Recipes]]