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Spring and early summer has to be the most exciting time of the year, especially if you are a gardener or a cook. I never tire of admiring the trees as I drive through the local countryside. I am particularly fond of the colour of the noble oak and when I see them begin to leaf up I know that winter is over. When it comes to the kitchen, what joy it is to have available in plentiful supply locally grown asparagus, lettuce that tastes like lettuce, beans, courgettes peas, cucumber and snow peas, to name just a few. The first of the new potatoes are starting to appear as well. So what to make for a stylish dinner in the short window when some of these ingredients are at their best? Here’s my suggestion …
Flambéed Chicken with Asparagus
4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsps olive oil
knob of butter
3 shallots, finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears, halved
4 tbsp crème fraîche
1 tbsp chopped tarragon
Dust the chicken in the flour. Heat the oil and butter in a large, saute pan with a lid, add the chicken, fry on all sides until a nice brown. Add the shallots, then fry for about 2 mins until they start to soften. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to a gentle 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.
Serve with fresh new potatoes.
