Title: Flambeed Chicken with Creamy Gratin Potatoes
Categories: Anything, You, Can, Cook
Yield: 2 servings

350 g Jersey Royal new potatoes;
-scrubbed
150 ml Double cream
1 Garlic clove; peeled
50 g Unsalted butter; about
2 Skinless chicken breast
-fillets; trimmed
Olive oil; for cooking
1 lg Onion
150 ml Red wine
1 tb Red wine vinegar
50 g Light muscovado sugar
1 Miniature bottle brandy
1 350 gram bun asparagus
6 Rindless streaky bacon
-rashers
Few whole chives; to garnish
Salt and freshly ground
-black pepper

Preheat 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.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.