This unusual combination of ingredients has its origins in Burgundy, where it is traditionally made with crayfish. Prawns give a similar result and are often easier to obtain.
PREP TIME: 15 min
COOK TIME: 25 min
READY TIME: 40 min
CALORIES: 400 (per servings)
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- 1.3 kg/3 lb chicken, cut into 8 pieces
- 10 ml/2 tsp vegetable oil
- 12 large raw prawns or live crayfish, with heads if possible
- 1 small onion, halved and sliced
- 30 ml/2 tbsp plain flour
- 175 ml/6 fl oz/¾ cup dry white wine
- 30 ml/2 tbsp brandy
- 300 ml ½ pint/1 ¼ cups chicken stock
- 3 medium tomatoes, cored and quartered
- 1 or 2 garlic cloves, finely chopped
- Bouquet garni
- 90 ml / 6 tbsp whipping cream
- Salt and freshly ground black pepper
- Fresh parsley, to garnish
1 Wash the chicken pieces, then pat dry with kitchen paper and season with salt and pepper.
2 Heat the oil in a large flameproof casserole and cook the prawns or crayfish over a high heat until they turn a bright colour. Remove the prawns or crayfish, cool slightly and then peel away the heads and shells and reserve. Chill the peeled tails.
3 Add the chicken to the casserole, skin side down and cook over a medium-high heat for 10-12 minutes until golden brown, turning to colour evenly and cooking in batches if necessary. Transfer the chicken to a plate and pour off all but 15ml/l tbsp of the fat.
4 In the same casserole, cook the onion over a medium-high heat until golden, stirring frequently. Sprinkle with flour and continue cooking for 2 minutes, stirring frequently, then add the wine and brandy and bring to the boil, stirring constantly.
5 Add the stock, prawn or crayfish heads and shells, tomatoes, garlic and bouquet garni with the chicken pieces and any juices. Bring to the boil, then reduce the heat to very low. Cover the casserole and simmer for 20—25 minutes until the chicken is tender and the juices run clear when the thickest part of the meat is pierced with a knife.
6 Remove the chicken pieces from the casserole and strain the cooking liquid, pressing down on the shells and vegetables to extract as much liquid as possible. Skim off the fat from the cooking liquid and return the liquid to the pan. Add the cream and boil until it is reduced by one-third and slightly thickened.
7 Return the chicken pieces to the pan and simmer for 5 minutes. Just before serving, add the prawns o(r crayfish tails and heat through. Arrange on warmed plates, pour over some of the sauce and garnish with fresh parsley.
Calories: 231.4 Kcal
Fat: 8.1 g
Cholesterol: 88.1 mg
Sodium: 565.4 mg
Potassium: 421.4 mg
Carbs: 14.7 g
Protein: 23.0 g
To prepare ahead, cook as directed up to step 6. Cool and chill the chicken and sauce. To serve, reheat the chicken and sauce over a medium-low heat for about 30 minutes. Add the prawn or crayfish tails and heat through.