Chicken Cardinal la Balue

Chicken Cardinal la Balue Recipe - French Cuisine

Region / culture: France | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Chicken Cardinal la Balue is a classic French dish that combines tender chicken with flavorful crayfish in a rich and creamy sauce. This decadent dish is perfect for a special occasion or a fancy dinner party.

History

Chicken Cardinal la Balue is named after Cardinal Richelieu, a prominent figure in French history known for his love of fine cuisine. The dish is said to have been created in his honor, combining the luxurious ingredients of chicken and crayfish in a creamy sauce.

Ingredients

1 chicken, weighing at least 2 kg
salt and coarsely ground black pepper
butter (for sautéing)
12 crayfish
broth (for boiling the crayfish)
50 g butter
0.75 liter of thick crème fraîche

How to prepare

Cut the chicken into eight pieces and season with salt and coarsely ground pepper.
Sauté the chicken in butter, being careful not to let it brown. Then, transfer it to the oven to continue cooking, uncovered. Keep the sauté pan with the juices for later use.
Meanwhile, boil the crayfish in broth of your choice for 5 minutes.
Remove the tails of the crayfish and set them aside.
Grind the crayfish carcasses, pass the resulting purée through a sieve, and mix it with 50 g of butter.
Once the chicken pieces are cooked, arrange them in a covered baking dish. Place the thighs on the bottom to prevent the white meat from drying out.
Deglaze the sauté pan with crème fraîche and simmer until it reduces to a nice sauce.
To finish, add the crayfish tails and the sauce to the baking dish. Just before serving, add the crayfish purée.
Adjust the seasonings and baste the chicken.
Serve the dish piping hot.

Variations

For a lighter version, you can use chicken breasts instead of a whole chicken.
You can also add white wine or brandy to the sauce for extra flavor.

Cooking Tips & Tricks

Be sure to season the chicken generously with salt and pepper before cooking to enhance the flavor.

- Sauté the chicken in butter until it is golden brown on all sides, then finish cooking it in the oven to ensure it is cooked through.

- Deglaze the sauté pan with crème fraîche to create a flavorful sauce for the dish.

- Serve the Chicken Cardinal la Balue hot to enjoy it at its best.

Serving Suggestions

Serve Chicken Cardinal la Balue with a side of crusty bread or over a bed of pasta for a complete meal.

Cooking Techniques

Sautéing, baking, and deglazing are the key cooking techniques used in this recipe.

Ingredient Substitutions

If crayfish is not available, you can use shrimp or lobster as a substitute.

Make Ahead Tips

You can prepare the chicken and sauce ahead of time and assemble the dish just before serving.

Presentation Ideas

Garnish the dish with fresh herbs or lemon zest for a pop of color and flavor.

Pairing Recommendations

Pair Chicken Cardinal la Balue with a crisp white wine or a light red wine to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

480 per serving

Carbohydrates

12g per serving

Fats

28g per serving

Proteins

45g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and selenium.

Alergens

This dish contains shellfish (crayfish) and dairy (butter and crème fraîche).

Summary

Chicken Cardinal la Balue is a rich and indulgent dish that is high in protein and fats. It is a great source of iron and vitamin B12, but may not be suitable for those with shellfish or dairy allergies.

Summary

Chicken Cardinal la Balue is a luxurious and flavorful dish that is perfect for a special occasion. With tender chicken, succulent crayfish, and a creamy sauce, this dish is sure to impress your guests. Enjoy this classic French recipe with a glass of wine for a truly indulgent dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a cold winter day, and I had just returned from a long day of shopping in the bustling market. As I unpacked my bags, I came across a small, tattered recipe card tucked away in a corner. The words "Chicken Cardinal la Balue" were written in elegant cursive script at the top, and my curiosity was piqued.

I had never heard of this dish before, but something about it spoke to me. The ingredients were few and the instructions straightforward, yet I could sense that this recipe held a special significance. It was as if it had been waiting for me to discover it, to bring it to life in my own kitchen.

I traced my finger over the faded ink on the card, imagining the hands that had written those words so long ago. Who was Balue, I wondered, and what was the story behind this dish? I knew I had to find out.

I set to work gathering the ingredients, each one carefully measured and placed on the counter before me. The chicken was tender and plump, the cream rich and velvety. As I chopped the fresh herbs and minced the garlic, a sense of anticipation filled the air. This was no ordinary meal; this was a journey into the past, a chance to taste a piece of history.

As the chicken simmered in the fragrant sauce, I closed my eyes and let the aroma wash over me. It was like a symphony of flavors, each note perfectly harmonizing with the next. I could almost hear the laughter and chatter of the people who had enjoyed this dish before me, their voices echoing through the centuries.

When the dish was finally ready, I plated it with care, garnishing it with a sprinkle of parsley and a twist of lemon. I sat down at the table, a single candle flickering in the dim light, and took my first bite.

The flavors exploded on my tongue, each one distinct and vibrant. The chicken was tender and juicy, the sauce velvety and rich. I closed my eyes and savored every bite, letting the memories of those who had come before me wash over me.

As I finished the last morsel, a sense of peace settled over me. I had unlocked a piece of history, a recipe that had been passed down through generations. I knew that this dish would become a staple in my own kitchen, a reminder of the past and a connection to those who had gone before me.

And so, as I washed the dishes and cleaned up the kitchen, I knew that I had discovered something special. Chicken Cardinal la Balue was more than just a recipe; it was a story, a journey, a connection to a time long gone but never forgotten.

And as I tucked the tattered recipe card back into its place, I made a promise to myself to continue the tradition, to pass this recipe on to future generations so that they too could taste a piece of history. For in that simple dish lay the heart and soul of my culinary journey, a reminder that sometimes the most meaningful recipes are the ones that have been waiting for us to discover them all along.