This dish, often called Poulet aux Écrevisses, is a stunning specialty from the Bresse region. It’s a beautiful paradox—the rich, tender chicken and the luxurious, creamy sauce are perfectly balanced by the sweet, delicate, and slightly briny flavor of the crayfish. It’s a celebration of land and water in one pot. The first time I had it in Lyon, I was blown away by the harmony of flavors. It’s a true showstopper.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 50 min | 1 hour 20 min | 4-6 | A special occasion project |
Why You’ll Love This Recipe
- An incredible flavor combination: The sweet crayfish and rich chicken are a match made in heaven.
- The sauce is to die for: Creamy, savory, and infused with the essence of shellfish.
- It’s impressively gourmet: This is a dish that will wow your guests.
- A true taste of French culinary artistry.
Grab These
- 1 whole chicken (3-4 lbs), cut into 8 pieces
- 2 tbsp butter
- 1 tbsp oil
- 2 shallots, minced
- ½ cup Cognac or brandy
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 lb cooked crayfish tails (langoustines or large shrimp can substitute)
- 2 tbsp beurre manié (1 tbsp each softened butter and flour, mashed together)
- 2 tbsp fresh tarragon, chopped
- Salt and white pepper
Let’s Make It
Pat the chicken pieces dry and season with salt and white pepper. In a large Dutch oven, heat the butter and oil over medium-high heat. Brown the chicken in batches until golden on all sides. Remove and set aside.
Add the shallots to the pot and cook until soft. Off the heat, add the Cognac and carefully flambé it. Once the flames subside, add the white wine and chicken stock, scraping up the browned bits.
Return the chicken to the pot. Bring to a simmer, cover, and cook for 30-35 minutes, until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
Add the cream to the pot and bring to a simmer. Whisk in the beurre manié, a little at a time, until the sauce thickens to a velvety consistency.
Gently stir in the crayfish tails and tarragon, and heat through for just 2-3 minutes—you just want to warm the crayfish. Pour the sauce over the chicken and serve immediately.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 620 kcal |
| Protein | 45g |
| Carbohydrates | 6g |
| Fat | 42g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Mushrooms: Sauté ½ lb of sliced wild mushrooms after browning the chicken and add them with the cream.
- With Tomatoes: Add 2 tbsp of tomato paste with the shallots for a rosé-colored, slightly tangy sauce.
- Simplified: Use large, high-quality shrimp if crayfish are unavailable.
Serving Ideas
- Serve with steamed rice, pilaf, or buttered noodles to soak up the magnificent sauce.
- Buttered asparagus or haricots verts make a perfect green side.
- A rich, white Burgundy (Chardonnay) is the ideal wine pairing.
Storage & Reheating
- Storage: Best eaten fresh. If you must store it, keep for only 1 day in the fridge. The crayfish can become rubbery upon reheating.
- Reheating: Reheat very gently and slowly on the stovetop, stirring frequently.
My Two Cents
- Pro-Tip: Be incredibly gentle when adding the crayfish and avoid boiling the sauce at that point. Overcooking them is the only way to ruin this dish.
You Asked, I’m Answering
Q: Where can I find crayfish tails?
A: They are often sold frozen in the seafood section of well-stocked grocery stores or can be ordered online. Thaw them completely in the refrigerator before using.
Q: Can I use a whole chicken, or are parts okay?
A: Using a whole cut-up chicken gives you a mix of light and dark meat, which is wonderful. You can also use all thighs for more flavor and juiciness.