Served as main course. Non-vegetarian dish.

French

3 lb Chicken

12 Crawdads

Salt to taste

Pepper, black to taste

3 Tablespoon Olive Oil

1/2 lb Mushroom, halved

1 Bay Leaf

1/4 teaspoon Thyme, dried

3/4 teaspoon Onion, finely chopped

1 1/2 teaspoon Garlic finely chopped

2 Tablespoon Flour

1/2 cup Wine, dry white

1 cup Tomato, crushed

3/4 cup Chicken Broth

6 Fillets of Anchovies, chopped

24 Olive, green, drained

4 Egg

Parsley, fresh, chopped

Sprinkle the chicken pieces with salt and pepper. Devein and clean the crawdads. Heat the oil in a skillet and add the chicken pieces, skin side down. Cook over mod. high heat three to five minutes or until golden brown. Turn, and continue cooking until the chicken is golden on the other side. Add the mushrooms and continue cooking. Add the bay leaf, thyme, onion, and garlic. Cook, shaking the skillet and stirring the chicken so the other ingredients are distributed evenly around and between the pieces. When the chicken has cooked about 10 or 12 minutes total, remove the pieces to a serving dish. Sprinkle the remaining ingredients with flour, stirring to blend evenly. Add the water or wine and tomatoes and brown. Stir and bring to a boil. Return the chicken to the skillet. Add the juice that may have accumulated around them. Add anchovies, salt, and pepper to taste. Place the cleaned crawdads on top of the whole thing. Cover closely and simmer five minutes at a high simmer, so the crawdads are cooked by the steam. Add the olives and continue to cook five minutes more. Fry the eggs and serve over the individual servings of chicken as a garnish. Sprinkle with chopped fresh parsley.

Serves: 4

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