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.
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.