Difference between revisions of "Chicken Cardinal la Balue"
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* ¾ litre of thick [[crème fraîche]] | * ¾ litre of thick [[crème fraîche]] | ||
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# Cut the chicken into eight pieces and season with salt and coarsely ground pepper. | # 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). | # 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). | ||
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[[Category:Crayfish Recipes]] | [[Category:Crayfish Recipes]] | ||
[[Category:Crème fraîche Recipes]] | [[Category:Crème fraîche Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
Latest revision as of 10:46, 15 July 2012
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.
