1. Cover the chicken breast with strips of the barding fat, season the chicken and place a branch of thyme in the cavity.
2. Brown the chicken on all sides in oil, then place it into a braising pan or Dutch oven and cook it uncovered in a 200° C oven for 10 minutes.
3. Remove the chicken from the pan, add the brunoise (finely diced vegetables) to the pan, cover it and let the vegetables cook.
4. Degrease the pan and deglaze it with the white wine and vermouth. Add the chicken stock, return the chicken to the pan and continue cooking at 180° C. Be sure to have some stock on hand to baste the chicken.
5. Ten minutes before the end of the cooking time, add 50 g preserved lemon and continue cooking uncovered.
6. Continue to baste the chicken with the cooking juices until it is flavourful, shiny and nicely coloured.
7. Remove the chicken, cover with parchment paper and keep warm.
8. Degrease the pan juices, strain them and set aside in a warm place.

Preparing the crayfish

1. Cook the crayfish for 1 or 2 minutes in the simmering court bouillon.
2. Remove the claws and crack them.
3. Remove the shell from the tail and take out the black veins. Keep the crayfish tails warm.
4. Sauté the claws and the shells in moderately hot butter, add the mushrooms, shallots, garlic, a sprig of tarragon and the crushed peppercorns. Deglaze the pan with the white wine and kirsch, add vegetable stock just to barely cover the vegetables, and season with a pinch of sea salt.
5. Let simmer for 20 minutes. Strain the mixture through a fine sieve, pressing on the solids to extract all the juice.

Presentation

1. Combine the chicken cooking juices with the those from the crayfish; season, and off the heat whisk in some butter and the tarragon leaves.
2. Add a pinch of cayenne pepper.
3. Cut up the chicken; place the crayfish on the chicken pieces and spoon the sauce over top.