Chicken Cardinal la Balue

Ingredients

 * 1 good quality chicken weighing at least 2 kg
 * salt and coarsely ground black pepper
 * butter (for sauté)
 * 12 nice crayfish
 * broth (to boil the crayfish)
 * 50 g butter
 * ¾ litre of thick crème fraîche

Directions

 * 1) Cut the chicken into eight pieces and season with salt and coarsely ground pepper.
 * 2) Sauté in butter taking care not to let the chicken brown, then place in the oven to continue cooking, uncovered (keep the sauté pan with juices for later).
 * 3) Meanwhile, take the crayfish and boil them for 5 minutes in some broth (your choice).
 * 4) Remove the tails and set aside.
 * 5) Grind the carcasses, pass through a sieve and mix the resulting purée with 50 g of butter.
 * 6) When the chicken pieces are cooked, arrange them in a covered baking dish, taking care to place the thighs on the bottom to keep the white meat from drying out.
 * 7) Deglaze the sauté pan with the crème fraîche and simmer until reduced to a nice sauce.
 * 8) To finish, add the crayfish tails to the baking dish along with the sauce and at the very last minute, add the crayfish purée.
 * 9) Adjust the seasonings and baste the chicken.
 * 10) Serve piping hot.