Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(100 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
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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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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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jburton's picture

This sounds lovely, although we dont tend to use breasts we prefer thighs. So when i make this, and i will, i'll use thighs and follow the recipe as it is but simmer the thighs for about 30mins till cooked through. I would be making this on a sat night, and i do like to cook ahead of time on this night, so im kinda hoping i could brown off the thighs with the shallots then stop add the stock with some sliced mushrooms and crushed garlic and continue with the rest when we are ready. I cant see how this wouldnt still be ok, its kinda similar to what Sue did (page 2). Im a little scared of the flambeed bit so i may just cook it off as others have said (i like my kitchen and eyebrows). As to what id serve this with im not sure yet, but there will be spinach envolved as we have lots of this growing, and we just love it and never tire of it. I will come back ansd comment on how it went.x

hurricane7's picture
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Did this as Sunday dinner today. Need to practise my flambeing but the taste was still as good. Served with baby new potatoes and diced steamed carrots. Cut the chicken into large chunks to make it more manageable to kiddies. Very easy to make and clean plates all round. Will certainly be making this recipe again for as buffet dish for summer party!!

sxmscorpio's picture
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Very easy and quick. I see now why the recipe says stand back when you light the brandy...there is a lot of flame! I did not notice until I actually served the meal that there is no salt in the recipe at all...and I blindly followed it! The sauce does need salt otherwise it's rather bland. So, with salt, this was a very nice and easy dish to make.

ogradyo's picture
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doubled up on the sauce, asparagus and shalotts and this was fab. I also used half creme fraiche and half philadelphia light which made it a bit creamier

bimbobaby's picture
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i didn't rate this at all. i found it rather boring. i'm not the biggest fan of whole chicken breasts (much rather it chopped up small) as i find it boring to eat even if it is seasoned. chicken was lovely & tender though. didn't really enjoy the sauce either. This tasted like something I've had before but can't put my finger on what!

suewaite's picture
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Very nice but did need the sauce thickening as suggested. I cooked this ahead of time but stopped before addiing the asparagu then reheated and added asparagus and creme fraiche just before serving

gem090383's picture
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I cooked this last night at a dinner party and it went down really well. It is not that hard to cook at all so don't be put off for the keen cook! Would def do again!

ellie_mb's picture
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This is SO good - and I agree with some of the above comments that you don't need to be a 'keen cook', especially if you bypass the flambee step and just boil off the alcohol! This makes me think of meals I've had in tiny French cafes, try it, it's lovely.

carolyn123's picture
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Lovely recipe, quick and easy and went down well when cooked for some friends. Did however chicken out and got my hubbie to do the flambe bit as I always do!!

badactress66's picture
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I did this for my family as a midweek dinner and it was gorgeous. Served with oven roasted baby potatoes and carrots. The sauce is rich and creamy and I will definitely make this again. It's actually very easy and would say not to be put off by the "keen cook" tag - I can only imagine this is because of the flambe part of the recipe.

nikkid666's picture
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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.

hrewnorris's picture
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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.

provene's picture
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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.

kalpi71's picture

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...

janbomyers's picture
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Brilliant! Flambeed outside to save the cooker hood!

retha831's picture
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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

carol_p's picture
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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.

cjsansom's picture
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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.

ckeatinge's picture
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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.

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

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