Chicken Cardinal la Balue

Pat the chicken dry with paper towels and season the cavity and exterior generously with salt and coarsely ground black pepper.

Heat butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until foaming, then add the chicken and brown on all sides until golden, approximately 10-12 minutes total.

Add enough broth to come halfway up the sides of the chicken, then reduce heat to medium-low, cover, and braise the chicken for about 60 minutes until the thigh meat is tender when pierced.

Meanwhile, bring the remaining broth to a gentle boil in a separate pot, add the crayfish, and cook for 3-4 minutes until they turn bright red, then remove with a slotted spoon and let cool slightly.

Once the crayfish have cooled enough to handle, carefully remove the tail meat and reserve; discard the heads and shells or reserve for garnish as desired.

Remove the cooked chicken from the pot and transfer to a warm serving platter, then tent loosely with foil to keep warm.

Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing gently on any solids, then place over medium heat.

Whisk the crème fraîche into the braising liquid, stirring constantly to combine fully, then add the 50 g of butter in small pieces while whisking to create a silky sauce.

Gently fold the reserved crayfish tail meat into the cream sauce, taste, and adjust seasoning with salt and pepper as needed.

Pour the crayfish and cream sauce over the chicken on the serving platter, garnish with whole crayfish or crayfish heads if desired, and serve immediately.