Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(96 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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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

mandafers's picture
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Fantastic recipe and really simple. Will definitely be making this again

siandora's picture
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Really tasty Sunday night special dinner.

burunduks's picture

Wow.

Try with Meat from Chicken Legs as the flavour increases two fold.

I also added leeks.

10 out of 10.

Crumbortwo's picture
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I thought this was nice but cannot see why everyone is awarding this dish five stars. I saw a comment about it saying use skinless chicken but the picture has chicken with the skin on. I decided to make a slight change here. I battered the chicken so that it was c.8mm thick. This tenderises the chicken and reduces the chance of you overcooking the chicken. I browned the chicken for 5 minutes and then cooked it in the sauce with the asparagus for about 5 minutes. It was perfect.

ashleyhouston71's picture
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This is becoming a firm favourite in our house, something different for sunday dinner& the flames make it a bit more fun!

prittii's picture
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Delicious recipe! The tarragon gave the final touch of perfection!

sallyrivers137's picture
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Really lovely, I used half the oil and replaced the butter with bertolli olive spread and used low fat CF so healthier and still yummy, definitely making again!!

ale4tastygrub's picture
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This was really tasty, good to look at and filling. I served it with large roasted potatoes. I halved the recipe for two, and still had to much liquid, reduced, took the chicken and asparagus out to do this at the end. Popped the brandy in as one measure and lit it at the edge. Easy. Could be dressed up for a dinner party.

dstenlund's picture

Great recipe, the only thing I wasn't sure about is the sauce was so thin. Is it suppose to be that thin? Trying to perfect it for a dinner party of 12

greenandblacks's picture

I have cooked this on numerous occasions and it is consistently good for either a family meal or a dinner party. Sometimes I do it with onions and sugar snaps or onions and mushrooms if asparagus is out of season or I can't get shallots.

chubbychops's picture
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Just placed left over's in puff pastry to make little pies, absolutely delish. Might be worth making double the amount full stop just so you have the excuse to eat the pies. Yummo.

chubbychops's picture
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This was simple and tasty. Will double sauce quantity next time as it seemed to reduce considerably. Will defenitly make again.

fionaeds's picture

Have made this many times, never fails to please great with crispy roast potatoes to soak up all the juices, usually use dried tarragon with the stock and tastes just as good.

adamj1984's picture
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I've done this a few times when entertaining, as it has a lovely rich flavour. Setting it on fire is a bit hair raising which probably explains the fact that it's for the keen cook

colettemchugh's picture
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This was nice but a little bland for my boyfriend and I. I think it would definitely be better served with rice to soak up the sauce. Also, perhaps adding garlic might make it a little tastier, so I might try it again with these changes.

hicksalison's picture
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I made this for my mums birthday as she's a huge fan of asparagus! Lovely dish, simple to put together, but I do agree that the sauce was a bit thin, not too much of a problem as it still tasted good!

vicwiggers's picture
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Sauce was amazing, if not slightly scary to make!

tonymccann90's picture
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Just cooked this tonight and was very good, I would definitely cook this for guests. Not too difficult and does not require constant tending, so you can get on with the side dishes.

sophiewilesmith's picture

This dish was perfect for a girlie night. Creamy, comforting. I used cider brandy made in Herefordshire, dried tarragon which worked very well, and served it with seasonal greens and garlic bread...oh and wine, lots of wine! Got a great response from the girls.

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