- Chicken - 1 piece
- Wheat Flour - 1 Art. a spoon
- Olive oil - 2 items. spoons
- Butter - 1 teaspoon
- Cognac - 4 Art. spoons
- Broth chicken - 300 milliliters
- Asparagus - 12 pieces
- Sour cream fat - 4 items. spoons
- Tarhun fresh - 1 st. a spoon
- Salt food - - To taste
- Freshly ground pepper - - To taste
- Shallot onion - 4 pieces
We begin, of course, with the preparation of ingredients. We'll wash the chicken and finish it. Asparagus shall be cleaned and cut into pieces about 2-3 cm in length. Greens of tarhun shall be crushed, onions shall be finely chopped. Well, you can proceed! Pieces of chicken bread in flour, salt and pepper, then fry until crisp in warmed cream and olive oil. When the crust appears - add finely chopped onions and fry for 2-3 minutes more until the onion is soft. Now - the key part of the recipe. We pour cognac into the frying pan and immediately ignite it (yes, even with the usual match). This is the flambeirovanie. When the cognac is burned - pour all this matter with broth, cover with a lid and bring to a boil. How to boil - remove the lid, add the asparagus and extinguish further. 3-4 minutes before the chicken is ready, we add sour cream and crushed tarragon to the frying pan. Stir, cover with a lid and simmer on medium heat for another 3-4 minutes. We serve chicken flambé with your favorite side dish. We taste, admire and swear that we will cook this dish more often :) Bon appetit, monsieur and madam!
Servings: 5-6