Flambéed chicken with asparagus

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• Colette

  06 May 2009

  Colette rated and commented on this recipe

  

  Can I just say I'm not the most experienced cook in the world so for others, don't be put off by the "keen cook" tag at all. I made it last night for our 3rd anniversary dinner and it was so easy - now, you do have to have your wits about you when you light the cognac but other than that it was so simple - and so, so gorgeous. Thanks again for another great recipe

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• katyrouth

  06 May 2009

  katyrouth rated and commented on this recipe

  

  I'm afraid I wasn't brave enough to try flambeeing the brandy, so just boiled off the alcohol, but this was still delicious! I found my chicken breasts took less than 20 mins to cook after being browned, but with all the yummy juices they were cooking in, they were still tender. PS. Why does the picture contain obvious skin-on, bone-in breasts, when the recipe specifies skin-off, bone-out?

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• katyrouth

  06 May 2009

  katyrouth commented on this recipe

  Forgot to say - couldn't get hold of fresh tarragon so used 1tsp of dried instead, which tasted about the right quantity, and added it with the stock so it had time to soften up a bit!

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• LisaPisa

  07 May 2009

  LisaPisa rated and commented on this recipe

  

  Made this last night as a going away meal for the OH and really enjoyed it. Unfortunately when I rootled through my cupboards for brandy we had magically drunk it all so ended up using dry white wine which I boiled down instead. As per the above, I also only had dried tarragon so added it in with the stock. I wasn't convinced that the asparagus would cook in this manner but it came out perfectly! Served with new potatoes, steamed broccoli and roasted carrots.

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• Shurleywurley

  10 May 2009

  Shurleywurley rated and commented on this recipe

  

  I made this last night for the whole family. It was easy to make and sooo delicious. I served it with Jersey Royal potatoes. I agree that care is needed when lighting the cognac (I singed the hairs on my arms) so next time I'll be more careful!! I used skin on chicken breasts which worked perfectly and I think next time I make it I will try the white wine instead of the cognac. Thanks for another fabulous recipe. This one will definitely be cooked over and over again.

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• Lucy

  11 May 2009

  Lucy rated and commented on this recipe

  

  I made this for my boyfriend and parents. Everyone thoroughly enjoyed it. Served it with roast potatoes, carrots and green beans. Was easy to make and the sauce was gorgeous, will definately make again.

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• Mhairi

  11 May 2009

  Mhairi rated and commented on this recipe

  

  Another fantastic recipe! Very easy, again, it was quick to make, but looked like I had spent ages on it! I also used dried Taragon which was absolutely fine. Served with baby new potatoes. The next time I make it, I will add in some mushrooms too.

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• Adrienne

  12 May 2009

  Adrienne commented on this recipe

  We tried this and stuck to the recipe the first time, except I doubled up on the shallots - it was brilliant. I tried it again using onions instead but the flavour was just not as good as the shallots. In future I will stick to using shallots but more than the recipe states.

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• Rachel

  17 May 2009

  Rachel rated and commented on this recipe

  

  I made this on Friday night for friends, it was really straightforward - the brandy lighting I was not as difficult as I was expecting (luckily!!). Everyone loved the recipe served with new potatoes, green beans and baby carrots - I will definitely cook this again.

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• recipes

  20 May 2009

  recipes rated and commented on this recipe

  

  Absolutely gorgeous, the best creamy sauce around. Don't think you need to be a 'keen cook', as all straightforward - mayve it's considered difficult due to the flambeeing

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• cherie

  23 May 2009

  cherie rated and commented on this recipe

  

  Another winning recipe. Absolutely delicious. Very easy to make (even with the flambeeing). Simple and quick. Really, really tasty.

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• Caroline

  23 May 2009

  Caroline rated and commented on this recipe

  

  Delicious. I made it with skin on drumsticks and thighs and just left them to cook for longer, and also reduced down the liquid a little at the end, with the chicken and asparagus on the side. I heated the brandy in a ladle over a gas flame and ignited it in the ladle (by tipping it a bit until it caught from the gas) then poured over - made it very easy to flambe. Served with rice and steamed carrots. Will definitely do again.

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• clara jane

  29 May 2009

  clara jane rated and commented on this recipe

  

  Loved this. And very easy - wouldn't say it's for a keen cook. Only comment really is that the sauce was quite runny so ended up thickening a bit with cornflour. Served with paprika roasted new potatoes - fab! Definitely will cook (both) again.

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• carolp

  06 June 2009

  carolp rated and commented on this recipe

  

  All of my family really enjoyed this dish. As above, I would agree that it was quite easy to make, so don't be put off by keen cook tag. We served with spanish potatoes and some julienne carrots.

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• Retha

  09 June 2009

  Retha rated and commented on this recipe

  

  I didnt have brandy, shallots or tarragon at hand - so used bourbon, onions and some basil instead. I wont bother to coat the chicken in flour again next time, added nothing to the dish for me. But other than that this is a fantastic dish, the taste of the bourbon made a huge difference

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• Janet

  11 June 2009

  Janet rated and commented on this recipe

  

  Brilliant! Flambeed outside to save the cooker hood!

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• kalpi71

  11 June 2009

  kalpi71 commented on this recipe

  Made this evening...added mushrooms, garlic and chilli all finely chopped with the shallots...used wine instead of cognac...served with sugar snap peas and crushed potates...enjoyed by both kids and adults...

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• AnnaG

  22 June 2009

  AnnaG rated and commented on this recipe

  

  Ab Fab! and very, very easy (I used a pair tongs to hold the match to ignite the brandy). Delicious - when the aspargus goes out of season I'll use green beans instead and just cook them for a bit longer, great dinner party dish - very easy to cook on the night.

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• Hel - Brit in Beijing

  30 June 2009

  Hel - Brit in Beijing rated and commented on this recipe

  

  This is a really great dish. DONT worry about the flambeing bit but follow the Leiths way: put the brandy in a long handled metal soup server (brain gone blank... what do you call them??) and hold over the hob for a few moments to warm it. You can then light it quite easily with a match. If youre worried put on your oven gloves. I served this with boiled new pots but thought it was a touch bland. Next time I will do mustard mashed spuds.

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• biglazykid

  04 July 2009

  biglazykid rated and commented on this recipe

  

  I tried this for a dinner with some friends recently and it was so tasty that my family have been bugging me ever since to cook it again. So i'm off to the shop to get all the bits so i can cook it for dinner tommorow as an alternative for sunday dinner in this warmer weather.

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp seasoned plain flour
• 2 tbsp olive oil
• knob of butter
• 4 shallots , finely chopped
• 4 tbsp brandy or Cognac
• 300ml chicken stock
• 16 asparagus spears , halved
• 4 rounded tbsp crème fraîche
• 1 tbsp chopped tarragon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp seasoned plain flour
• 2 tbsp olive oil
• knob of butter
• 4 shallots , finely chopped
• 4 tbsp brandy or Cognac
• 300ml chicken stock
• 16 asparagus spears , halved
• 4 rounded tbsp crème fraîche
• 1 tbsp chopped tarragon

PER SERVING

395 kcalories, protein 42g, carbohydrate 7g, fat 19 g, saturated fat 8g, fibre 3g, sugar 4g, salt 0,9 g

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