Slow-cooked chicken and crawfish with prunes
- Farm-raised chicken sauté
- Crème fraîche (or sour cream)
- Dried prunes
- Chicken stock
- Roasted almond shavings and hazelnuts
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.