Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(94 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

For the keen cook

Servings

Serves 4

An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
395
protein
42g
carbs
7g
fat
19g
saturates
8g
fibre
3g
sugar
4g
salt
0.9g

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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Method

  1. Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
  2. Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

Recipe from Good Food magazine, May 2009

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Comments

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dodddy's picture

great flavours, i added an egg yolk and whisked it in just before serving made the sauce much better

Echanis1's picture

This is an excellent recipe, super easy to make, yet delicious and also quite impressive...I will definitely make it again

finisterre's picture

Tried this for a quick supper for 2. It was simple to halve the recipe, but I actually put in a little extra asparagus - 12 spears instead of 8 - also left out the butter just to lower the fat content further. It was delicious, easy to make, a great summer meal served with a few new potatoes and some french beans or peas.

uliana's picture

Very, very good!!! Try it! :)

thecherub's picture
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This was great, the only changes I made were to chop the asparagus into quarters and left out tarragon as we don't like it. Was a delicious meal and will do again. Out of asparagus season I think fine green beans would work just as well. I flambeed the brandy (a first for me) and my eyebrows are still intact. Not difficult at all. Fantastic.

dausten's picture
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Delicious!

suzymhall's picture
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This recipe is not difficult at all and even if you don't actually set light to the chicken it still tastes great.

vickikeen's picture
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We love this recipe and it has become a weekly favourite. I leave out the brandy mid week and it doesn't seem to change the taste much.
Easy to prepare, very tasty and goes down well with everyone I've given it to. Usually serve with rice.

sweldo's picture
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I didn't have creme fraiche in the fridge so used light Philly, otherwise the ingredients were as recipe. I served with new potatoes and spinach. I'll certainly be doing this again!! I certainly don't agree with the "keen cook" grade - anyone can do this!!

jillprince's picture
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Perfect .... Cooked in a large electric multi pan ..... Needed to add more stock and also added baby mushrooms .... Chicken was very tender ... Will make again .....

niamhsands's picture
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So so so so good!!! You HAVE to try this!

hanabie's picture
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Really really tasty, though the chicken doesn't need quite as long as it says!

sjlalor's picture
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Really easy and absolutely delicious. We served it with some brown rice.

sheilaporter's picture
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I am making this tomorrow for twenty people for lunch on Easter Sunday. I make it to the point before you add the asparagus and creme fraiche and then freeze. I will take out of the freezer on Saturday night to defrost overnight and then reheat in covered dishes in the oven. Once hot I add the asparagus and complete the recipe. It works perfectly and removes the stress of cooking for so many on Easter Sunday. I have made this many times and it never fails . My only change to the recipe is that I add garlic with the shallots.i serve this with new potatoes , carrots roasted with balsamic vinegar and green beans. I have never had any leftovers of this dish!

joanofarc67's picture
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Made tonight for the second time. First time the breasts were not cooked through, so by the time they were cooked a bit longer the asparagus was overcooked (the chicken breasts were probably too thick) but this time we diced the chicken. Also, as we could not get any fresh tarragon I put 1 tsp of dried in with the asparagus. Delicious... served with herby roast new potatoes (mixed herbs, garlic granules, salt and pepper and olive oil), and carrots .... is certainly a family favourite! 5 stars!

29newlands's picture

Ive been using this recipe since it was published, its wonderful and always goes down well at anytime of the year with diner guests.

lizag83's picture
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Lovely! Will defo make again, I didn't have any brandy but managed to buy a miniature bottle from the local off licence

p74607's picture
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Great recipe! I did a trial run for a dinner party and was surprised how easy this was. My kids were not keen to try but wolfed it down and asked when can we have it again. Will double the asparagus next time and thicken the sauce more.

marian72's picture
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This is a very nice recipe. I made it following the suggested method. Bit scared about flambeing but worked out fine. Definitely make again. Gobbled up with much mmmmhhh sounds; always a good sign.

foodyclaire83's picture
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Really lovely recipe, everyone really enjoyed. Although it says for the keen cook it wasn't as complicated as it sounded

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