Poularde with Crayfish and Champagne

Ingredients:

• One whole poularde (chicken), about 3-4 pounds
• 16 crayfish, cleaned
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups champagne
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. Clean poularde, wash and pat dry with paper towels.
3. Melt butter and olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes or until softened.
4. Add the cleaned crayfish into the skillet and sauté for another 5 minutes or until they turn pink.
5. Add champagne and chicken broth to the skillet, bring to a boil and cook until the liquid has reduced by half, about 10 minutes.
6. Remove the skillet from heat and let cool for 5 minutes.
7. Place the poularde in a baking dish and pour the crayfish and champagne sauce over it, making sure to completely coat the poularde.
8. Cover the dish with aluminum foil and bake for 1 hour and 30 minutes or until the poularde is fully cooked.
9. Remove the foil and roast for additional 15-20 minutes or until the chicken is golden brown and crispy.
10. Serve with the sauce and the crayfish.

Verdict

This Poularde with Crayfish and Champagne recipe is perfect for a special occasion or an elegant dinner party. The combination of flavors and textures is truly sophisticated and delicious. The champagne sauce is slightly sweet with a touch of acidity, pairing nicely with the succulent chicken and delicate crayfish. Overall, this recipe is sure to impress any food lover!

Serving Suggestions

Serve this Poularde with Crayfish and Champagne with a side of roasted vegetables or a simple salad. To enhance the flavour of the dish, you can also pair it with a glass of champagne or your favourite wine. Enjoy!