Flambéed chicken with asparagus

Flambéed chicken with asparagus

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(109 ratings)

Prep: 15 mins Cook: 35 mins

A challenge

Serves 4
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal395
  • fat19g
  • saturates8g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein42g
  • salt0.9g
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Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tbsp seasoned plain flour
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 tbsp brandy or cognac
  • 300ml chicken stock
  • 16 asparagus spears, halved
  • 4 rounded tbsp crème fraîche
  • 1 tbsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments (116)

janbomyers's picture
5

Brilliant! Flambeed outside to save the cooker hood!

retha831's picture
5

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
5

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
5

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
5

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
5

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

dylanski's picture
5

Absolutely gorgeous, the best creamy sauce around. Don't think you need to be a 'keen cook', as all straightforward - mayve it's considered difficult due to the flambeeing

rachelwilliams's picture
5

I made this on Friday night for friends, it was really straightforward - the brandy lighting I was not as difficult as I was expecting (luckily!!). Everyone loved the recipe served with new potatoes, green beans and baby carrots - I will definitely cook this again.

adrienne23's picture

We tried this and stuck to the recipe the first time, except I doubled up on the shallots - it was brilliant. I tried it again using onions instead but the flavour was just not as good as the shallots. In future I will stick to using shallots but more than the recipe states.

mhairi's picture
5

Another fantastic recipe! Very easy, again, it was quick to make, but looked like I had spent ages on it! I also used dried Taragon which was absolutely fine. Served with baby new potatoes. The next time I make it, I will add in some mushrooms too.

lucyegreen's picture
5

I made this for my boyfriend and parents. Everyone thoroughly enjoyed it. Served it with roast potatoes, carrots and green beans. Was easy to make and the sauce was gorgeous, will definately make again.

shirls1's picture
5

I made this last night for the whole family. It was easy to make and sooo delicious. I served it with Jersey Royal potatoes. I agree that care is needed when lighting the cognac (I singed the hairs on my arms) so next time I'll be more careful!! I used skin on chicken breasts which worked perfectly and I think next time I make it I will try the white wine instead of the cognac. Thanks for another fabulous recipe. This one will definitely be cooked over and over again.

peskypeeza's picture
5

Made this last night as a going away meal for the OH and really enjoyed it. Unfortunately when I rootled through my cupboards for brandy we had magically drunk it all so ended up using dry white wine which I boiled down instead. As per the above, I also only had dried tarragon so added it in with the stock.
I wasn't convinced that the asparagus would cook in this manner but it came out perfectly! Served with new potatoes, steamed broccoli and roasted carrots.

katyrouth's picture
4

Forgot to say - couldn't get hold of fresh tarragon so used 1tsp of dried instead, which tasted about the right quantity, and added it with the stock so it had time to soften up a bit!

katyrouth's picture
4

I'm afraid I wasn't brave enough to try flambeeing the brandy, so just boiled off the alcohol, but this was still delicious! I found my chicken breasts took less than 20 mins to cook after being browned, but with all the yummy juices they were cooking in, they were still tender.

PS. Why does the picture contain obvious skin-on, bone-in breasts, when the recipe specifies skin-off, bone-out?

whatscookin's picture
5

Can I just say I'm not the most experienced cook in the world so for others, don't be put off by the "keen cook" tag at all. I made it last night for our 3rd anniversary dinner and it was so easy - now, you do have to have your wits about you when you light the cognac but other than that it was so simple - and so, so gorgeous. Thanks again for another great recipe

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