You can do this with chicken also
serve 6
2 shallots
2 tomatoes
2 tbsp oil
1 free-range hen (5 pounds)
salt and pepper
24 red-clawed crayfish
3/4 dry white wine
3/4 cup hot chicken broth
4 tbsp butter
Peel and chop the shallots, seed and chop the tomatoes
Heat the oil in a large, deep-sided skillet
Add the shallots and cook until transparent
Reserve
Cut the hen and add to the pan, until brown on all sides, season with salt and pepper
Remove the chicken and keep warm
Add the crayfish to the pan, stir and cook cover over high heat, for 5 minutes
Remove the crayfish and keep warm
Return the chicken and shallots to the pan, add the white wine, and bring to the boil
Add the tomatoes, cook and reduce briefly
Add the hot bouillon and cook over medium heat for about 25 minutes
Put the chicken in a heated platter and keep warm
Separate the heads from the crayfish tails, emptying the liquid contents of the heads onto the saucepan and placing it over medium heat for 3 minutes
Remove the crayfish tails from the shells and add to the chicken
Strain the sauce through a fine sieve, and return it to the saucepan
Cut the butter into small pieces and whisk it into the sauce a few pieces at a time, removing the saucepan on and off the heat until the sauce is thick and smooth
Pour the sauce over all and serve
serve 6
2 shallots
2 tomatoes
2 tbsp oil
1 free-range hen (5 pounds)
salt and pepper
24 red-clawed crayfish
3/4 dry white wine
3/4 cup hot chicken broth
4 tbsp butter
Peel and chop the shallots, seed and chop the tomatoes
Heat the oil in a large, deep-sided skillet
Add the shallots and cook until transparent
Reserve
Cut the hen and add to the pan, until brown on all sides, season with salt and pepper
Remove the chicken and keep warm
Add the crayfish to the pan, stir and cook cover over high heat, for 5 minutes
Remove the crayfish and keep warm
Return the chicken and shallots to the pan, add the white wine, and bring to the boil
Add the tomatoes, cook and reduce briefly
Add the hot bouillon and cook over medium heat for about 25 minutes
Put the chicken in a heated platter and keep warm
Separate the heads from the crayfish tails, emptying the liquid contents of the heads onto the saucepan and placing it over medium heat for 3 minutes
Remove the crayfish tails from the shells and add to the chicken
Strain the sauce through a fine sieve, and return it to the saucepan
Cut the butter into small pieces and whisk it into the sauce a few pieces at a time, removing the saucepan on and off the heat until the sauce is thick and smooth
Pour the sauce over all and serve
