Chicken Flambe Recipes

CHICKEN FLAMBE

Steps:

• Preheat oven to 350 F.
• Lightly season the chicken breasts with salt and pepper.
• In a large skillet over medium heat, brown chicken breasts on both sides.
• Add onions and mushrooms and stir cook until the onions soften.
• Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
• In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven.
• Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside. Remove the casserole from the oven.
• Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
• Pour sauce over chicken.
• Serve with wild rice and vegetables.

CHICKEN BREAST FLAMBE

Steps:

• Preheat oven to 350 degrees.
• Lightly season the chicken breasts with salt and pepper.
• In a large skillet over medium heat, brown chicken breasts on both sides.
• Add onions and mushrooms.
• Cook, stirring, until onions soften.
• Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
• In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
• Take the casserole out of the oven.
• Place the casserole on the kitchen counter and invite your guests to watch the show.
• Pour the liqueur over the chicken and vegetables and ignite it.
• When the flames die out, add the wine and return the casserole to the oven for another 15.
• minutes or until the chicken breasts are no longer pink inside.
• Remove the casserole from the oven.
• Arrange the chicken and vegetables on a warm platter and keep hot.
• Reserve pan juices in the pan.
• Mix butter and flour to make a paste.
• Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
• Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
• Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.

CHICKEN FLAMBé

Steps:

• Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.

TARTE FLAMBEE

Steps:

• For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
• Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
• Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
• For the topping: Preheat the oven to 400 degrees F.
• Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
• Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
• Combine the creme fraiche and fromage blanc.
• Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
• Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
• Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

CHICKEN FOSTER

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!

FLAMBéED CHICKEN WITH ASPARAGUS

Steps:

• Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry 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, 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.