Stove‑Cooked Chickens with Wine Sauce

Ingredients

• 2 stove‑cooked chickens (or 1 rabbit back)
• 8 langoustines
• 2 shallots
• 750 ml fish stock (from the glass)
• 0.5 bunch spring onions
• 1 bunch carrots
• 200 g Sugar snap peas
• 2 firm potatoes
• 0.5 bunch Parsley
• fat
• 0.25 l white wine
• 200 g whipping cream
• 1 tsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   For potato chips peel the potatoes, cut crosswise into thin slices. Remove parsley leaves, place one leaf on half of the slices, top with another slice and press firmly. Heat fat and fry the chips in batches until golden‑yellow; drain on kitchen paper. Clean and wash the rabbit back, chop into pieces. Wash langoustines and pat dry. Peel shallots, finely chop, steam in broth for 5 minutes. Add crab meat and stove‑cooked chickens, cover and simmer for 12 minutes over low heat. Remove and keep warm.

2. 2.

   Clean sugar snap peas, trim ends and blanch in salted water for 4 minutes; drain, shock in cold water, dry well. Peel carrots, leave the greens, blanch in salted water for 5 minutes. Trim spring onions, cut into large pieces. For the wine‑cream sauce bring cream, wine and lemon juice to a boil, season with salt and pepper, reduce the sauce. Arrange stove‑cooked chickens and river crabs on plates, add vegetables. Whisk the wine‑cream sauce with a whisk, pour over the dish and garnish with potato chips.