Flambéed Chicken a Main Course with a Spark
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteAt Mas d’Augstine, we spend our “off-season” on maintenance, accounting, gardening and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.
Come and enjoy the pool, garden and the food!
We look forward to welcoming you to our home and gourmet table.
Flambéed Chicken
This recipe can easily be increased if you have a larger group. We used asparagus, as it was in season. The dish would be equally good with mushrooms. Serve with rice, or potatoes and a green salad.
Ingredients
- 4 chicken breasts boneless, skinless
- 1 tbsp seasoned plain flour
- 2 tbsp olive oil
- 1 knob of butter
- 4 shallot(s) finely chopped
- 4 tbsp brandy or cognac
- 300 ml (1 1/4 cups) chicken stock
- 16 asparagus spears halved (optional) or Sliced Mushrooms
- 4 large tbsp crème fraîche
- 1 tbsp tarragon chopped
Instructions
- Flatten the chicken breasts slightly and dust with the flour.
- Heat the oil and butter in a large, wide pan with a lid, add the chicken, then sauté on all sides until slightly browned.
- Add the shallots, then sauté 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 the pan, then cook for 15 mins until the chicken is tender.
- Add the asparagus (optional) or sliced mushrooms to the sauce.
- Cover, then cook for 5 mins more until tender.
- Add the crème fraiche and tarragon. Stir so the crème fraiche is completely incorporated, and cook on low heat for another 1-2 minutes. Then serve.
Tried this recipe?Let us know how it was!
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