Gary and Jane Langton Main Course Poultry Provencal Recipes Taste

Flambéed Chicken a Main Course with a Spark

Name: Flambéed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

At 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.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine French

Servings people

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.

Keyword Asparagus, Chicken, Cream Sauce, Mushrooms

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Tags:Asparagus,Chicken,Mushrooms

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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

Flambéed Chicken a Main Course with a Spark