4 lbs. chicken, cut up
Salt and freshly ground pepper
5 1/2 tbsp. butter
1 tbsp. vegetable oil
1 tbsp. finely chopped shallots
1/3 c. finely diced carrots
1/3 c. finely chopped onions
1 clove garlic, peeled
1 tbsp. Cognac
1/3 c. white wine
2 1/2 tbsp. tomato paste
1 tsp. saffron
12 raw crawfish or shrimp
1 bay leaf
1/4 tsp. thyme
1 tsp. tarragon
1/8 tsp. cayenne pepper
3 tbsp. heavy cream

Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons butter and the oil in a heavy skillet. Add the chicken pieces, skin side down. Cook 2 minutes until browned. Turn and cook on the second side 3 minutes or until browned. Remove the chicken pieces. Pour off fat and add remaining butter to the skillet.

Add the shallots, carrots, onion and garlic. Cook over low heat, stirring about 10 minutes. Add the cognac and wine and bring to the boil, stirring to dissolve the brown particles on bottom and sides of pan. Add the tomato paste, saffron, salt and pepper and stir. Cover and cook over low heat for 30 minutes.

Meanwhile, put the crawfish or shrimp in a saucepan and add cold water to cover. Add salt, pepper, bay leaf and thyme. Bring to the boil and simmer 2 minutes. Let stand briefly. Peel and devein the crawfish or shrimp. Set aside.

When the chicken is ready, add the cream, tarragon and cayenne and stir. Add the crawfish or shrimp, bring to the boil and heat thoroughly. Serve with rice. Yield: 4 servings.