Chicken with crayfish

chicken and crayfish preparation
Cook the crayfish in a nage (court-bouillon). Shell the crayfish tails, set aside, and keep the heads. Debone the chicken. Cut the poultry into 8 pieces. Prepare the jus with the poultry. Place the chicken carcass in a pot and brown with oil. Prepare and add aromatic garnish 1, then brown. Season the previously deboned “Marie-Jo” poultry pieces with rosemary and a tiny bit of chili. Season with salt and pepper. Then lightly sprinkle with curry powder. Turn the poultry pieces over and repeat the seasoning identically on the other side. Once the chicken carcass is well browned, add the crayfish heads. Cook the poultry over the embers on the barbecue. Add the braised pieces into the pot with the carcasses and the crayfish heads. Add the cognac, white wine, butter, and cream to cover. Let cook for 25 minutes. Prepare aromatic garnish 2.

aromatic garnish 1
Prepare the aromatic garnish with the vegetables. Coarsely chop the onions and the celery stalks, and add a little rosemary and sage. Add the aromatic garnish to the poultry carcass. Add the juniper berries, star anise, pepper blend, cumin and caraway powder, chili, curry, garlic, and a generous spoonful of tomato paste. Mix everything together.

aromatic garnish 2
Cut the mushrooms into pieces and cut the carrots and celery into brunoise. In another sufficiently large saucepan, sauté the mushrooms, carrots, and celery in butter. Arrange the poultry pieces on top and pour the sauce over them. Let simmer for 2 minutes. Incorporate the crayfish, then add the chives and tarragon.