Try this Flambeed Chicken with Creamy Gratin Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 220C/425F/Gas 7. 1 Thinly slice the potatoes using a mandolin, being very careful of your fingers! 2 Place in a small pan with the cream and 25g/1oz butter, and crush in a garlic clove. Season generously, bring to the boil, reduce the heat and simmer for 4 minutes. 3 Place two 10cm/4" buttered cooking rings on squares of buttered foil and set on a baking sheet. Remove the potatoes from the cream mixture with a slotted spoon and layer up in the cooking rings as best you can, pressing down with the back of a spoon. 4 Heat a griddle pan. Spoon 1-2 tbsp remaining cream mixture over each filled cooking ring and dot with a little butter. Place in the oven and bake for about 15 minutes until cooked through and golden. 5 Season the chicken. Brush all over with a little oil and add to the heated griddle pan. Cook for 5-6 minutes on each side, turning at a 90 degree angle half way through to achieve criss-cross griddle marks. 6 Heat a frying pan. Thinly slice the onion. Add a little oil and a knob of butter to the pan, tip in the onion and cook over a fairly high heat for 2-3 minutes, stirring constantly until lightly coloured. 7 Pour in the wine and add the vinegar, sugar and seasoning, stirring until well combined. Bring to a simmer, reduce the heat and simmer for 10 minutes or until the onions are tender and the liquid has evaporated. 8 Snap the woody end off each asparagus spear, trim down with a sharp knife and pare the bottom with a vegetable peeler. Place in a pan of boiling salted water and blanch for 2 minutes. Stretch each bacon rasher with the back of a knife and halve lengthways. 9 Drain the asparagus and rinse well under cold running water to cool down. Carefully wrap a piece of bacon around each asparagus spear and season with black pepper. 10 Add the asparagus spears to one side of the griddle pan and cook for 3-4 minutes, turning regularly until the bacon is crisp and lightly golden. 11 Flambee the chicken with some of the brandy in the griddle pan. Transfer to a plate and leave to rest for a minute or two. 12 Carve the chicken on the diagonal and arrange on the side of a serving plate. 13 Remove the potato gratins from the oven, carefully take off the cooking rings and transfer to the plate. 14 Pile up a mound of the asparagus spears and add a dollop of onion marmalade. Garnish with whole chives and serve at once. Recipe by: Anything You Can Cook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (992g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 1492 | ||
Calories from Fat: 800 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 88.9g | 119 % | |
Saturated Fat 36.9g | 185 % | |
Monounsaturated Fat 36.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 299.4mg | 92 % | |
Sodium 901.2mg | 31 % | |
Potassium 2218.5mg | 58 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 64.7g | ||
Protein 73.5g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1492
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.