Chicken Legs with Crawfish and Sauce

Preheat the oven to 160°C (approximately 320°F).

Rinse the legs and pat dry. Season with salt and pepper and cook in an ovenproof pan with hot oil until all sides are golden brown. Add the white wine, flip the chicken legs skin-side down and cook in the oven for about 40 minutes. Turn the chicken legs over after about half of the cooking time has elapsed.

Meanwhile, Rinse the carrots, peel the carrots and onion and chop. Boil the carrots and onions with the bay leaf and the peppercorns in a large pot with about 3 liters (approximately 12 1/2 cups) of water. Let boil for about 10 minutes until the water is at a rolling boil, then add the crawfish one by one into the boiling water and cook for 3-5 minutes, depending on the size. Rinse with cold water and drain. Lay eight crawfish aside to use later as a garnish and, from the remaining crawfish, remove the meat from the pincers and the tail. Set aside the broth and the crawfish shells for later.

Peel and halve the garlic. Risne the tomatoes, pat dry and cut into large pieces. Boil the crawfish shells with the tomatoes and garlic in about 1 Liter (approximately 4 1/4 cups) of the broth, simmer for about 20 minutes and then strain through a sieve.

Take the finished chicken legs from the oven and, together with the 8 crawfish, place on a plate in the oven that has been turned off to keep warm. Degrease the liquid from the roast chicken and sieve into the crawfish broth. Stir in the double cream and let the sauce simmer until it slightly thickens. Finally, add the emptied crawfish tails but do not allow the sauce to boil. Season with salt and pepper.

Arrange the crawfish with the chicken legs on plates and pour the sauce over everything.