INGREDIENTS
1tbsp olive oil
1oz butter
4 chicken breasts, skin on
28 crayfish (small)
2 tbsp olive oil
2 chopped shallots
2 cloves crushed garlic
½ glass Armagnac
1 glass dry white wine
¼ pt chicken stock
2oz butter
2 tbsp white breadcrumbs
Pinch cayenne pepper
2 tbsp chopped parsley
Salt & pepper
Recipe continues
METHOD
Heat the oil, add the chicken skin side down, add butter and colour. Turn over, season and cook in oven at 200C for 15-20 minutes.
Clean intestinal tract out of crayfish.
Heat oil, add crayfish and stir, put lid on and cook for 2 minutes. Take off the lid and add shallots, garlic and Armagnac. Take out the crayfish after 2 more minutes and leave in a warm place.
Add stock to the pan and reduce by half. Strain and keep warm.
Take 28 crayfish out of shells and keep shells to one side.
Mix breadcrumbs with cayenne pepper and parsley. Put chicken breasts into serving dish, sprinkle with shelled crayfish. Sprinkle breadcrumbs over the top and colour under the grill.
Pour sauce around and serve.