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Flambéed chicken with asparagus

Flambéed chicken with asparagus

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Rating: 5 out of 5.134 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal395
fat19g
saturates8g
carbs7g
sugars4g
fibre3g
protein42g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2009

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Rating: 5 out of 5.134 ratings

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