Entree: France – Dauphine – Poulet aux Écrevisses (Braised chicken cooked with crayfish in a rich white wine and cream sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) crayfish tails or small live crayfish, cleaned
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 3 shallots, finely chopped (about 3 oz / 85 g)
- 2 garlic cloves, minced (about 6 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tbsp (8 g) all-purpose flour
- 1 tbsp (15 ml) crème fraîche or additional cream (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (8 g) chopped flat-leaf parsley, plus extra for garnish
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) cold unsalted butter (to finish the sauce)

Instructions

1. Season chicken thighs generously with salt and pepper. In a large skillet or sauté pan, heat olive oil and 2 tbsp butter over medium-high heat. Brown chicken thighs skin-side down until golden, about 6–8 minutes per side. Transfer to a plate.
2. Reduce heat to medium; add shallots and garlic to the pan and sauté until softened, about 2–3 minutes. Add mushrooms and cook until they release liquid and begin to brown, about 4–5 minutes.
3. Sprinkle flour over vegetables, stir to combine and cook 1 minute. Deglaze with white wine, scraping browned bits from the pan, and let the wine reduce by about half.
4. Return chicken to the pan. Add chicken stock, thyme, and bay leaf. Bring to a simmer, cover, and braise gently for 25–30 minutes until chicken is cooked through and tender.
5. Add crayfish tails during the last 6–8 minutes of cooking to warm through and absorb sauce flavor; if using whole small crayfish, cook until they turn bright red and are cooked through.
6. Remove chicken and crayfish to a warm plate. Discard thyme sprigs and bay leaf. Stir in heavy cream and crème fraîche if using; simmer uncovered until sauce thickens slightly, 3–5 minutes.
7. Finish sauce by whisking in cold butter and lemon juice for gloss and brightness. Adjust seasoning with salt and pepper. Stir in chopped parsley.
8. Return chicken and crayfish to the sauce to coat, or arrange on a platter and spoon sauce over. Garnish with extra parsley and serve with boiled potatoes, buttered noodles, or crusty bread.