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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itskath425's picture
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Well the end result was very tasty but the flour dusted chicken welded itself to the pan whilst i was frying it and the sauce needed thickening as was very runny but otherwise was ok. i also used a ladle for igniting the brandy and added mushrooms and garlic. Will make again!

twiggles's picture
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Everyone left empty plates, so I will be cooking this dish again.....perhaps with some mushrooms, next time? I did not have any brandy, so used whisky/wine instead, I also didn't flambe the meat/sauce. Still tasted great though!

irenemorrill's picture
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I served it with rice! Good flavour, great mid week dinner!!

timlundberg's picture

Delicious, very easy and very very tasty. Do not be put off by the Keen Cook bit, it is a surefire hit. Also don't be put off by the flambe bit, no different to lighting a xmas pudd, unless you put too much brandy in. On this rare occasion I see no reason to tweak, add, vary or deduct anything from this recipe. Served with beans and crispy fast roasted pots. And cooking it again tomorrow according to my wife....

sharangoose's picture
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We had friends round for dinner and tested this on them. Both us and them thought it was a wonderful dish. I agree with other reviewers it is not a difficult dish. I used the reviewers tip about lighting the brandy in the ladle, great idea and worked a treat.
Very, very tasty, will definitely make again. May use mushrooms when asparagus is out of season. I also used dried tarragon in with the stock as another reviewer did.

gurner's picture
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Really not a sucess in our house, we like all the ingredients but it just didnt have the 'wow' factor when put together, wont be doing again, sorry!

exorcist1's picture

For the person who did not fancy the flambe experience try putting the brandy in a ladle first, hold it over the flame on a gas hob, tip it slightly to ignite and then pour over the food. If you have an electric hob....ignite brandy in ladle using match then pour !!

adamj1984's picture
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Some care is needed for the flambeeing, but otherwise a simple and very tasty dish - will definitely be doing again!

justineaguilera's picture
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I really enjoyed this dish, i was very nervous about the flambe part so i lit the congac in a ladel and then poured it into my pan! it was simple as pee's! I made this for my mum and boyfriend on easter sunday and everyone LOVED it!! its going to be my new fave dish i think! Also i used really big aspargus stalks i didnt think they would cook but they did, (i did leave it a few mins longer than the 5 though cos they were massive) brill dish and cant wait to make it again.

deeanne23's picture
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Absolutely scrumptious dish. Will make again and again. Such a hit at our dinner party! :)

mizzyh's picture
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I did make this dish as I said I would and it went down a treat! Our friends said they would happily have it again, as did my OH. The sauce WAS a bit on the runny side, so I reduced it. However, it did curdle slightly and I had to whip it into submission and serve it quickly! I think I had the heat up too high, so won't make that mistake again. I think it might actually taste better using chicken thighs and as there'll be nine of us next Sunday, it would work out cheaper!!

maacka's picture
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This was really lovely! Used Chivas Regal, as did not have any brandy and also thyme instead of tarragon and it was delicious!

Will definitely try again with tarragon...

The flambeeing bit was fun an added to the dish

hma204's picture

I would like to make this but don't have any brandy or Cognac and do not want to waste money buying it for one recipe. Does anyone know if this would be good without it? How important is the alcohol in this recipe?

mizzyh's picture
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After all these glowing reviews, I'm going to do this tomorrow night when we have friends in for supper and cards! When they come round, I have to do recipes without any garlic for them, as she is highly allergic to it. This fits the bill beautifully. I don't have a problem with burning alcohol, but I always make sure the cooker hood is OFF, after I once burned the old integrated one as the air sucked the flames up!!

yummy-mummy-to-be's picture
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Brilliant creamy chicken recipe. I didn't flambee as we are not brandy drinkers in my household however we do like a bit of wine so i added just under a standard glass of white wine and reduced to burn off the alcohol just before adding the stock. I did add a little more stock than recommend aswell as it didn't appear saucy enough for me. I made this into a chicken bake by adding the other recipe on here for baked garlic mash where I roasted 4 cloves of garlic and pureed it in my pestle and mortar with black peppercorns and rock salt and then added to the mash. I then added the chicken to a lasagne dish and added the mash on top coated with real bread crumbs and topped with lots of extra mature cheddar .... lovely. Served with green beans

sukieduke's picture
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Delicious recipe. I have made it twice now and the first time mistakenly used whisky instead of brandy to flambee. Oops! But it was delish! Did it with brandy last night and that was better! Be careful not to overcook the asparagus though or the sauce can take on an asparagus soup taste and consistency. I cooked it separately last night until it was al dente and added it as I served the dish.

fooddevil's picture
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This recipe was absolutely delicious and one I'll definitely use again! It took me longer than the 50 minutes it states is needed to make this, but it was well worth the effort!

cakeanyone's picture
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This was wonderful and I'm surprised that such a simple looking recipe tasted so good! The only change was half a tspn of dried tarragon instead of fresh and doubled up on the shallots. Can't wait to try again!

ukemzhowse's picture
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I made this dish yesterday as we had friends over for dinner. It was really lovely and everyone seemed to enjoy it!
I followed the receipe and didn't make any changes.
I served it with roasted new pots and veg (baby carrots and sugar snap peas).
Please do not be put off by the keen cook tag. I am no culinary queen and yet I found it quite easy. I did light the brandy (well got hubby to actually!!). I was expecting lots of flames but there was hardly anything!! It died down within seconds.
I will certainly be making this delicious dinner again....... Well worth it's 5* rating.

villathemelina's picture
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Great recipe and easy. Used sugar snap peas last time I made it. Flamb'eed the brandy with a ladle over hob as we found it easier. Don't think you need so much stock

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