Flambéed chicken with asparagus

12 May

DSC_0056 DSC_0059Hubby 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!


  • 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


  1. Dust the chicken with the flour.
  2. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned.
  3. Add the shallots, then fry for about 2 mins until they start to soften, but not colour.
  4. Pour in the brandy, carefully ignite, then stand well back until the flames have died down.
  5. Stir in the stock and bring to the boil.
  6. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
  7. Add the asparagus to the sauce.
  8. Cover, then cook for 5 mins more until tender.
  9. Stir in the crème fraîche and tarragon and warm through.
  10. Season to taste.

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