Cave Privée 1982 Veuve Clicquot - Slow-cooked chicken and crawfish with prunes 40 minutes 40 minutes Serves 8 Farm-raised chicken sauté Whisky Crème fraîche (or sour cream) Dried prunes Crawfish Chicken stock Roasted almond shavings and hazelnuts Slow-cooked chicken and crawfish with prunes Make a stir-fry of poultry flavored with whiskey and a bit of cream. Let it simmer slowly at a low temperature and add some dried prunes. Meanwhile, cook crawfish in a court-bouillon, cool and slice them into pieces. To plate, arrange the chicken, prunes and whiskey, then place the sliced crawfish on top, garnishing with roasted hazelnuts and almond shavings. Crustaceans Poultry France