Chicken and crayfish with white wine and cream

It's one of the World's biggest ironies that an island nation such as Britain has no love affair with fish. Growing up I remember endless complaints from chefs and fishing industries that Spain and Portugal were fishing our waters to extinction and that all our fish was being imported anyway. But what about fish and chips? I hear you cry, Britain's national dish? It's true that we are famous for this meal, but really, it sort of stops there. The true irony, however, is that to enter a British supermarket fish isle, you would hardly believe that most people claim they don't like fish as the variety is vast.

Huge kite like skate wings, turbot, extortionate Dover sole, John Dory, evil looking monkfish, cheap pollock, crabs, prawns, mussels, clams and crayfish even, those mini lobsters with little flesh to effort ratio. I snapped some up for this dish, (they were already shelled and packaged), more intrigued and excited by the fact I could buy them rather than what to do with them. 

Before I give the recipe, a word on how the situation in Britain is changing. Chefs such as Rick Stein, a champion of seafood have helped to increase public awareness through campaigns and TV programs, as has Hugh Fearnley Whittingstall and his passionate campaign, click here. There is still room for improvement though, the British psyche still a little scared of any fish that isn't battered, breaded or frozen with some artificial sauce on top.

My beloved purple sprouting broccoli was for sale at every supermarket. I cooked it three times, relishing the sweetness and crunch. The good news is that my own, grown from seed, is almost ready to eat. It lives in the large vegetable plot just outside our front door and has survived snow, gales and freezing temperatures, (as it should). I will feature it here as soon as I can.

Recipe : Chicken and crayfish with white wine and cream

2 free range organic chicken legs and 2 breasts

1 tbsp oil and 2 tsp butter

4 shallots chopped finely

2 cloves garlic minced

4 sprigs of thyme

3/4 bottle white wine

1/4 cup cream

1 cup shelled and chopped crayfish or prawns

1/2 cup chopped mushrooms

salt and pepper to taste, (I generally find that the wine seasons the dish enough but you should always taste and adjust if you want).

Heat the oil and butter in a large heavy pan over medium heat and sear the chicken, skin side down until golden brown. Remove with a slotted spoon. 

Reheat the oil gently and add the shallots and garlic, stirring well to start deglazing. Cook for about 1 minute and then add a little of the wine to completely deglaze, stirring and scraping all the goodness from the bottom of the pan.

Return the chicken to the pan along with the thyme and pour all of the wine over the chicken. Bring to a slow boil then reduce the heat to a low simmer, cover and cook for about 1 hour or until the wine flavour has mellowed and the chicken is cooked well. Add the mushrooms and continue to simmer for a further 15 minutes.

Stir in the cream and cooked crayfish or prawns and stir well. Allow everything to come to heat for a few minutes, taste, perhaps adding a little salt and pepper and serve with steamed purple sprouting broccoli, (if you can) and bread to mop the sauce.

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