Flambéed chicken with asparagus

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• FoodLover81

  20 May 2010

  FoodLover81 rated and commented on this recipe

  

  made this without the brandy but was still gorgeous. just as easy to make for a crowd as it is for one

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• Barbara Urquhart

  04 June 2010

  Barbara Urquhart commented on this recipe

  I have made this dish on 3 occasions now - just delicious. I add more shallots and the asparagus separately. Others have said that it didn't thicken but if you coat the chicken first in flour then it will thicken and by adding the creme fraiche and fresh tarragon (for best results) you will have a yummie food experience!!!

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• Monsieur P.

  07 July 2010

  Monsieur P. rated and commented on this recipe

  

  A really lovely and satisfying dish, and actually really easy to make! For those who'd like something with a little more tangy bite, try searching for 'Poulet au Vinaigre' - a similar recipe that adds shallots and sherry vinegar to the mix, delicious.

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• lynne

  16 July 2010

  lynne rated this recipe

  

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• double trouble

  31 July 2010

  double trouble rated and commented on this recipe

  

  Had two corn fed chicken breasts and one of those 'nothing in the cupboard' nights. So used this as inspiration and adapted it and was chuffed to bits. Had no taragon -so used sage from the garden. Had no shallots - so used spring onions! Had no asparagus -so used green beans. Had no creme fraiche - so used elmlea! Served with rice and got lots of brownie points from my husband! So as you can see nothing like the original but very nice all the same! I love this site!!

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• Foodmonster

  15 September 2010

  Foodmonster rated and commented on this recipe

  

  Made it many times now and my husband and I absolutely love it! I often use chicken thighs instead as they are a lot more juicy and also cheaper! I have also replaced asparagus with green beans or mange tout for the same reason and it tasted as nice.

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• Andie GF

  15 September 2010

  Andie GF commented on this recipe

  Tried this tonight as had asparagus in the fridge. Can highly recommend it. Agree with Clara Jane that the sauce was a little thin, so as suggested used cornflour to thicken it up - worked a treat. Looking forward to making it again.

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• chelle

  08 October 2010

  chelle rated and commented on this recipe

  

  I cooked this recipe for my boyfriend and I. I really enjoyed cooking this dish especially when i flamed it as it was the first time i ever cooked a flambeed dish! I also made crunchy new potatoes to go with it, got the recipe for them from this same page. We give it 5 star rating.. It were absolutley gorgeous.. we loved it..will defo be making this dish again!!!!

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• teapot

  27 October 2010

  teapot rated and commented on this recipe

  

  Absolutely delicious! The sauce was so tasty and the chicken moist and it went so well with the asparagus. I didn't have any tarragon so I improvised and mixed some parsley, dill and a big handful of thyme and it was really really great. I also put in a few spinach leaves that needed using towards the end and it went well too. We had it with some boiled new potatoes. The flambeing was fun! Would definitely do again.

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• minacolada

  23 December 2010

  minacolada commented on this recipe

  Just as others have said...ignore the 'keen cook' label - this dish is so easy. The sauce was delicious and the chicken was moist. I will definitely make this again. It's easy enough to become a weeknight treat. I didn't time it at all, but I think it's pretty forgiving. 5/5

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• minacolada

  23 December 2010

  minacolada commented on this recipe

  Forgot to mention I actually used fresh thyme instead of tarragon as I had neither fresh nor dried. I'm may try tarragon another time but this was gorgeous as it is. I served with roast King Edwards and honey roast carrots.

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• Janie B 31

  02 January 2011

  Janie B 31 rated and commented on this recipe

  

  Tested this on the family tonight with a view to using it for a dinner party next month. Served it with mash and veg and everyone really enjoyed it, clean plates for a change! My five year old had seconds! It is a very comforting dish, a lovely combination of flavours and because the chicken is poached in the stock it does not become too dry. The flambeing bit was great fun, it caught light very easily. Will definitely be using this dish for my dinner party and think it is going to become a family favourite.

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• gill bish

  23 January 2011

  gill bish rated and commented on this recipe

  

  fab, made as recipe really easy, thought too many asparagus so would probably half quantity, served with new potatoes and broccoli and carrots.

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• Sue

  23 January 2011

  Sue rated and commented on this recipe

  

  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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• Howse Mummy of 2

  30 January 2011

  Howse Mummy of 2 rated and commented on this recipe

  

  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.

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• cakeanyone?

  14 February 2011

  cakeanyone? rated and commented on this recipe

  

  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!

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• FoodDevil

  22 February 2011

  FoodDevil rated and commented on this recipe

  

  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!

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• G.H. Recipes

  27 February 2011

  G.H. Recipes rated and commented on this recipe

  

  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.

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• lawrj001

  13 March 2011

  lawrj001 rated and commented on this recipe

  

  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

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• MizzyH

  01 April 2011

  MizzyH commented on this recipe

  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!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

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

PER SERVING

395 kcalories, protein 42g, carbohydrate 7g, fat 19 g, saturated fat 8g, fibre 3g, sugar 4g, salt 0.9 g

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