Poulet Aux Ecrevisses Chicken With Crawfish Or Shrimp Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

POULET AUX CREVETTES (CHICKEN WITH SHRIMP)



Poulet Aux Crevettes (Chicken With Shrimp) image

From The Best Northwest Places Cookbook (Volume 1). Charles at Smugglers Cove, Mukilleo, Washington. Exciting tales of bootlegging and smuggling surround this restaurant, which was formerly a speakeasy and distillery built in 1929. Today, the excitement here lies in Northwest ingredients cooked in traditional French ways. This innovative take on a classic chicken dish is made with a sauce composed of shrimp, cream, tomatoes, and white wine. Serve with steamed rice.

Provided by lazyme

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) boneless skinless chicken breasts
salt & freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons butter
4 ounces medium shrimp, peeled and deveined
1/2 cup diced tomato
1/2 cup dry white wine
1/2 cup whipping cream
2 shallots, minced
2 garlic cloves, minced
2 tablespoons minced flat leaf parsley (italian)

Steps:

  • PREHEAT THE OVEN to 375°F.
  • LIGHTLY SEASON the chicken breasts with salt and pepper. Coat each in flour, patting to remove excess. Heat the butter in a saute pan or ovenproof skillet, add the chicken breasts, and cook over medium-high heat until well browned, 2 to 3 minutes on each side. Spoon off and discard excess butter from the pan; add the shrimp, tomato, wine, cream, shallots, and garlic. Put the pan in the oven and bake until the chicken is just cooked through, about 15 minutes. Transfer the chicken to individual warmed plates and season the sauce to taste with salt and pepper. Spoon the shrimp and sauce over the chicken, sprinkle each plate with parsley, and serve immediately.

POULET AUX ECREVISSES (CHICKEN WITH CRAWFISH OR SHRIMP)



Poulet aux ecrevisses (Chicken with crawfish or shrimp) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 four-pound chicken, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
5 1/2 tablespoons butter
1 tablespoon corn, peanut or vegetable oil
1 tablespoon finely chopped shallots
1/3 cup finely diced carrots
1/3 cup finely chopped onion
1 clove garlic, peeled
1 tablespoon Cognac
1/3 cup dry white wine
2 1/2 tablespoons tomato paste
1 teaspoon loosely packed stem saffron
12 raw crawfish or shrimp in the shell, about one-half pound
1 bay leaf
1/4 teaspoon dried thyme
3 tablespoons heavy cream
1 teaspoon finely chopped fresh tarragon or half the amount dried
1/8 teaspoon cayenne pepper or more to taste

Steps:

  • Sprinkle the chicken pieces with salt and pepper.
  • Heat one and one-half tablespoons of the butter and the oil in a heavy skillet, and add the chicken pieces skin-side-down. Cook until nicely browned, about two minutes. Turn and cook on the second side about three minutes or until nicely browned.
  • Remove the chicken pieces. Pour off the fat and add the remaining butter to the skillet. Add the shallots, carrots, onion and garlic. Cook over low heat, stirring, about 10 minutes.
  • Add the Cognac and wine and bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Add the tomato paste, saffron, salt and pepper, and stir. Cover closely and cook over very low heat 30 minutes.
  • Meanwhile, put the crawfish or shrimp in a saucepan and add cold water to cover. Add salt, pepper, bay leaf and thyme. Bring to the boil and let simmer two minutes. Let stand briefly.
  • Peel and devein the crawfish or shrimp. Set aside.
  • When the chicken is ready, add the cream, tarragon and cayenne, and stir. Add the crawfish or shrimp, bring to the boil and heat thoroughly. Serve with rice.

Nutrition Facts : @context http, Calories 935, UnsaturatedFat 39 grams, Carbohydrate 7 grams, Fat 70 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 26 grams, Sodium 1318 milligrams, Sugar 3 grams, TransFat 1 gram

More about "poulet aux ecrevisses chicken with crawfish or shrimp food"

POULET AUX ÉCREVISSES FROM RIPAILLES: TRADITIONAL FRENCH ... - CKBK
Remove the intestinal tract of the crayfish. Peel and slice the garlic and onions. Cut the chicken into eight pieces. In a heavy pot, sauté the chicken pieces, add the garlic and onions and season....
From app.ckbk.com


RECETTE POULET AUX éCREVISSES - 750G.COM
Découvrez la recette de Poulet aux écrevisses à faire en 30 minutes. Châtrer les écrevisses. Faire dorer les cuisses dans une sauteuse ou cocotte fonte avec la moitié du beurre.
From 750g.com


RECETTE DE POULET AUX éCREVISSES, SAUCE RIESLING (ALSACE)
Poulet aux écrevisses, au Riesling. pour 4/6 personnes ; Temps de préparation: 30 min; Temps de cuisson: 55 min; Temps total: 1 h 25; Ingrédients: 1 poulet (2.5 kg environ) 150 g de beurre ; 20 écrevisses; 2 oignons émincés ; 2 échalotes hachée ; 2 blancs de poireaux, émincés; 1 grosse carotte coupée en petits dés; 1 branche de ...
From cuisine-maison-comme-autrefois.blogspot.com


POULET AUX ECREVISSES (CHICKEN WITH CRAWFISH OR SHRIMP)
Poulet aux ecrevisses is a classic French dish that combines the flavors of chicken and seafood in a rich and flavorful sauce.
From maggies-recipes.com


POULET AUX ECREVISSES - LESRECETTESDEJOSEPHINE
Nov 22, 2023 Pour la cuisson du poulet : 1 poulet découpé en 6 morceaux , 3 CS de beurre, 2 dl de vin blanc sec, 2 tomates pelées épépinées et concassées, Sel, Poivre. Pour la cuisson des écrevisses : 1 kg d'écrevisses préparées et vidées soigneusement, 3 CS de beurre, 1 CS d'échalote hachée, 1 gousse d'ail écrasée , 1 verre de Cognac pour ...
From lesrecettesdejosephine.com


RECETTE POULET AUX ECREVISSES - 750G.COM
Découvrez la recette de Poulet aux ecrevisses à faire en 60 minutes. Eplucher et hacher finement l'oignon, l'ail et la carotte, peler la tomate après l'avoir rapidement ébouillantée. L'epepiner, la concasser. Découper le poulet en 8 morceaux. Chatrer les écrevisses.
From 750g.com


POULET AUX ECREVISSES - RECIPE - COOKS.COM
Meanwhile, put the crawfish or shrimp in a saucepan and add cold water to cover. Add salt, pepper, bay leaf and thyme. Bring to the boil and simmer 2 minutes. Let stand briefly. Peel and devein the crawfish or shrimp. Set aside. When the chicken is ready, add the cream, tarragon and cayenne and stir.
From cooks.com


POULET AUX éCREVISSES : RECETTE DE POULET AUX éCREVISSES
Préparer la volaille : couper le poulet en morceaux. Avec les abats et carcasses, préparer un 'bouillon blanc': 3/4 d'heure de cuisson à l'eau frémissante avec garniture aromatique (poireaux, 50g de carottes, 50g d'oignons, 2 gousses d'ail, du céleri et 1 bouquet garni).
From marmiton.org


POULET AUX ECREVISSES (DAUPHINE) - RECIPE - COOKS.COM
Melt butter, add shallot and garlic and cook 1 minute. Add shrimp and stir until shrimp are pink. Add 2 tablespoons warm brandy and flame. Can be prepared in advance to this point. Mix dry vermouth, Madeira, flour (or cornstarch) and cream. Add to chicken and reheat until thickened. Correct seasonings. Add shrimp before serving.
From cooks.com


RECETTE DU POULET AUX éCREVISSES DE PAUL BOCUSE - HAUT LYONNAIS
Mais nous allons tout vous expliquer pour réussir cette recette de poulet aux écrevisses façon Paul Bocuse. Ingrédients pour 6 personnes. Un gros poulet fermier de 1,5 à 2 kg découpé par votre boucher; 20 écrevisses; 2 tomates; 2 échalotes; 1 gousse d’ail; Un petit verre de cognac, soit 10 cl; 2 verres de vin blanc sec; 2 cuillères ...
From haut-lyonnais.com


POULET AUX ECREVISSES CHICKEN WITH CRAWFISH OR SHRIMP RECIPES
This innovative take on a classic chicken dish is made with a sauce composed of shrimp, cream, tomatoes, and white wine. Serve with steamed rice. Provided by lazyme
From tfrecipes.com


POULET AUX ÉCREVISSES (CHICKEN FRICASSE WITH CRAYFISH) - ALFOCAN
How to make Poulet Aux Écrevisses (Chicken Fricasse with Crayfish) step by step. STEP1: Heat the butter and the oil in a heavy sauté pan over medium-high heat. Sauté the chicken pieces in 2 batches, browning well on all sides. Season with salt and pepper, remove and set aside. STEP2: Add the shallots, carrots, onion and garlic. Sauté 10 ...
From alfocan.com


POULET AUX ECREVISSES (CHICKEN WITH CRAWFISH OR SHRIMP)
Jul 30, 2015 Ingredients 1 four-pound chicken, cut into serving pieces Salt to taste, if desired Freshly ground pepper to taste 5 ½ tablespoons butter 1 tablespoon corn, peanut or vegetable oil 1 tablespoon finely chopped shallots ⅓ cup finely diced carrots ⅓ cup finely chopped onion 1 clove garlic, peeled 1 tablespoon Cognac ⅓ cup dry white wine 2 ...
From diningandcooking.com


POULET AUX éCREVISSES ⋆ BELLY
Ce poulet aux écrevisses, plat typique de la gastronomie lyonnaise, ne manque pas de panache. Alors les restos de la Nouvelle Garde remettent ce mythe à la carte et nous filent une recette simplifiée. A réaliser le lendemain de Noël, avec les restes huppés de votre dîner.
From recettes.belly-media.com


LE POULET AUX éCREVISSES DE CLAUDE - JULIE ANDRIEU
Couvrez le poulet avec le hachis de légumes, ajoutez les écrevisses, puis le vin dans lequel vous aurez dilué le concentré de tomate, ajoutez le thym et le laurier. Ajoutez le hachis d’aromates, du sel, du poivre et une pincée de piment de Cayenne.
From julieandrieu.com


CHICKEN WITH CRAYFISH FROM GLORIOUS FRENCH FOOD BY JAMES …
I recently came across some old recipe ideas I had jotted down while studying cooking in Paris. Some of the ideas sounded good, although a bit extravagant (hot partridge mousse), but some combinations were just plain embarrassing (sliced raw beef with kiwis).
From app.ckbk.com


POULET AUX éCREVISSES FROM FLOYD ON FRANCE BY KEITH FLOYD - CKBK
This recipe was given me by my old chums at the Vieux Logis in Trémolat, Périgord. Heat 2 oz (50 g) butter in a large frying pan and fry the chicken pieces until golden brown. Remove and keep warm in a flameproof casserole in the oven. Already a …
From app.ckbk.com


POULET AUX CREVETTES (CHICKEN WITH SHRIMP) RECIPE
Poulet aux Crevettes (Chicken With Shrimp) This classic French-inspired dish, adapted from the “Best Northwest Places Cookbook (Volume 1),” is a masterful blend of Northwest ingredients cooked in traditional French ways.
From chefsresource.com


Related Search