Hubby and I have decided to cook together at least a couple of times a month. We have also recently bought a Spiralo to allow us to make better use of gluts of vegetables during allotment season (mainly thinking courgettes!). We are also at the moment drowning in asparagus and searched for a recipe that included this + something that would let us use our new toy. So here’s the result! Served with twice fried potato in the shape of thick spaghetti to add a bit of crunch. Yum!
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
Method
- 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.
- 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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