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SUBMITTED BY: Andrew Zimmern
1 chicken, cut into 6-8 pieces, dredged in a paper bag with 2 cups seasoned flour in it.
2 T olive oil
1.2 cup minced shallots
¼ cup diced carrots
¼ cup diced celery
2 sprigs thyme
½ cup brandy
1 cups white wine
2 cups tomato puree
1# of cleaned and cooked crayfish tail meat (available at Coastal Seafoods)
Dredge chicken in the flour, discard excess flour.
Brown chicken pieces in 2 T olive oil over medium high heat on all sides using a large skillet.
Add shallots, carrots, celery, thyme and cook briefly.
Add brandy and white wine.
Cook for 3-4 minutes and add the tomato puree. Stir.
Cover and cook for 17-20 minutes, remove lid, cook for 5-7 minutes more until sauce is tightened sufficiently, add crayfish and cook for 90 seconds to heat them through.
Adjust for salt and pepper and set aside to rest for 3-4 minutes.
Serve with risotto or polenta, or as Napoleon was rumored to have enjoyed the dish, crowned with a fried egg.