Chicken and spiced crayfish are topped with a spicy breadcrumb mix which is baked until golden and crunchy.


  • 1tbsp olive oil

  • 1oz butter

  • 4 chicken breasts, skin on

  • 28 crayfish (small)

  • 2 tbsp olive oil

  • 2 chopped shallots

  • 2 cloves crushed garlic

  • ½ glass Armagnac

  • 1 glass dry white wine

  • ¼ pt chicken stock

  • 2oz butter

  • 2 tbsp white breadcrumbs

  • Pinch cayenne pepper

  • 2 tbsp chopped parsley

  • Salt & pepper


  • 1.

    Heat the oil, add the chicken skin side down, add butter and colour. Turn over, season and cook in oven at 200C for 15-20 minutes.

  • 2.

    Clean intestinal tract out of crayfish.

  • 3.

    Heat oil, add crayfish and stir, put lid on and cook for 2 minutes. Take off the lid and add shallots, garlic and Armagnac. Take out the crayfish after 2 more minutes and leave in a warm place.

  • 4.

    Add stock to the pan and reduce by half. Strain and keep warm.

  • 5.

    Take 28 crayfish out of shells and keep shells to one side.

  • 6.

    Mix breadcrumbs with cayenne pepper and parsley. Put chicken breasts into serving dish, sprinkle with shelled crayfish. Sprinkle breadcrumbs over the top and colour under the grill.

  • 7.

    Pour sauce around and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 921kj
  • Fat Total 58g
  • Saturated Fat 21g
  • Protein 44g
  • Carbohydrate 13g
  • Sugar 4g
  • Sodium 1162mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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