Chicken with crayfish (Poulet aux écrevisses) from Glorious French Food: A Fresh Approach to the Classics (page 341) by James Peterson

  • carrots
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Can substitute marjoram for thyme sprigs; fish stock for chicken stock; and parsley, chives, basil, or tarragon for herbs of your choice. See recipe for variations with oysters, shrimp, lobster, or crab.

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Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for thyme sprigs; fish stock for chicken stock; and parsley, chives, basil, or tarragon for herbs of your choice. See recipe for variations with oysters, shrimp, lobster, or crab.

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