1 chicken for 6 people
1 tin of tomatoes
1 dl of cognac
½ l of white wine
1 small tin of tomato puree, a little Sauceline (sauce thickner)
Parsley, 3 garlic bulbs, salt, pepper, thyme
1 tin of Lobster bisque
Vegetables to make a stock to cook the chicken in: 1 onion, 2 carrots, celery, 1 leek.
Cut the chicken into pieces and cook in water with the vegetables for 20 minutes. Take out the vegetables and chicken and keep the stock.
Fry the crayfish in a pan with some olive oil.
Once they are red flambé them with the cognac and add the white wine, the tomato concentrate, the tinned tomatoes, the parsley, the thyme, the garlic (crushed) , the lobster bisque, the salt and pepper and cook for 30 m.
Take out the crayfish.
Add ½ litre of the stock and reduce. Thicken the sauce with a few spoons of Sauceline.
Add back in the chicken and crayfish to reheat.