Skip to content

Meat, South and mountains

Chicken with crayfish and rice

Chicken with crayfish and rice is a simmered dish for 4, ready in 60 minutes, medium difficulty, around €4.40 per person. It's a Lyon specialty where chicken cooks slowly in a tomato sauce spiked with cognac and white wine, then crayfish tails and cream enrich it at the end. The key to success is gentle cooking for the chicken and tight timing for the crayfish, added just long enough to warm through without toughening.

A Lyon specialty, chicken simmered in tomato sauce with crayfish tails, served with rice to soak up the sauce.

Chicken with crayfish and rice
Total time
1 h
Difficulty
Medium
Cost per person
€4.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish pairs two ingredients you rarely see together, farmhouse chicken and freshwater crayfish, in a tomato sauce scented with cognac. The meat turns tender after a long simmer, while the crayfish tails bring a briny, slightly sweet note that cuts through the tomato's acidity. Plain white rice soaks up the rich sauce without ever hiding it.

This is a Sunday dish, or something you make when you have a bit of time on your hands, not really a rushed weeknight option. It works well for guests, since the name intrigues people and the sauce surprises anyone who doesn't know this Lyon specialty. Mon Chou suggests it in fall and winter, when simmered dishes earn their place at the table again.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fish counter

  • Cooked crayfish tails 250 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 20 cl
  • Cognac 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1

Dairy

  • Heavy cream 10 cl
  • Butter 20 g

Allergens Shellfish, Lactose

The step by step recipe

  1. Brown the chicken thighs in the butter, then set them aside. 10 min

    Sear them skin side down first.

  2. Cook the onion, then deglaze with the cognac and white wine. 4 min

    Let it reduce by half to concentrate the flavor.

  3. Add the tomatoes, return the chicken to the pan, cover, and let it simmer. 30 min

    Low heat keeps the meat tender.

  4. Add the crayfish and cream in the last five minutes. 5 min

    They're already cooked, they just need to warm through.

  5. Cook the rice and serve the chicken with its sauce. 11 min

    Finish with a bit of fresh parsley.

Our tips to get it right

  • Pick chicken thighs with the skin on, it keeps the meat moist and flavors the sauce as it browns.
  • If you use the crayfish shells to flavor the sauce as the tip suggests, strain the cooking liquid well before serving to avoid hard bits.
  • Taste the sauce before adding the cream, the cognac and white wine can make it quite sharp, balance it out with a splash of water if needed.

The variations

  • Swap the crayfish for langoustine tails or large peeled shrimp if you can't find fresh crayfish.
  • A meatless version works with pan fried button mushrooms instead of chicken, the cognac tomato sauce suits them just as well.
  • For a quicker version, use chicken breast cut into pieces, it cooks in 15 minutes instead of 30.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread for the sauce

Storage

Chicken with crayfish keeps for 2 days in the fridge in a sealed container, ideally with the rice stored separately from the sauce. You can freeze it without the crayfish, which don't hold up well to freezing and turn rubbery. Reheat the sauce gently over low heat, adding a splash of water if it has thickened.

Questions about this dish

Can you use another shellfish instead of crayfish?

Yes, langoustine tails or large cooked shrimp work well as a substitute. Add them the same way, at the end of cooking, so they warm through without getting tough.

Can you make this dish ahead of time?

You can make the chicken and tomato base a day ahead, it actually tastes better reheated. Add the crayfish and cream only right before serving, not earlier.

Does this dish freeze well?

The chicken and tomato sauce part freezes well for up to 2 months. Crayfish don't freeze as nicely, so it's better to add them fresh once the sauce has thawed.

Why use cognac in this recipe?

Cognac deglazes the browned bits from the chicken and adds a round note that pairs well with tomato and shellfish. A small amount is enough, most of it cooks off during simmering.

How long does it take to make a chicken with crayfish and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken with crayfish and rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with crayfish and rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Chicken recipes

See all