Chicken with River Crabs

Ingredients

• 1 chicken (approx. 1.2 kg)
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• Salt
• Pepper
• 150 ml dry white wine
• 40 ml Madeira
• 4 tomatoes
• 200 ml poultry stock
• 12 river crabs

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into six pieces. Peel the onion and garlic; finely dice the garlic and slice the onion into strips. In a pot or Dutch oven, sauté in hot butter until translucent. Add the chicken pieces and brown them golden. Season with salt and pepper, then deglaze with wine and Madeira. Break the tomatoes into quarters, remove seeds, peel, and cube. Add to the pot along with a splash of stock. Cover and simmer gently for about 30 minutes.

2. 2.

   Place the crabs in plenty of boiling salted water. Reduce heat and let them cook gently for about 10 minutes. Drain and set aside.

3. 3.

   Remove the lid from the chicken and taste the sauce. Add the river crabs, serve immediately.