Thankfully my children are happy to eat cooked onions, but many children I know dislike them. They turn up their noses at the chunks (and perhaps the intense flavour) and a perfectly good dinner is gone to waste. If that sounds like your children (or sounds like you!) this Chicken and Asparagus (also known as Chicken Alexandra) recipe is the perfect solution.
There are actually four onions in this Chicken Asparagus recipe, but the secret to its success is in the blend. After the chicken pieces and onion have been sautéed in a generous amount of butter, the chicken pieces are removed and the onion/butter mixture is left to simmer with some water and a bayleaf.
After the flavours are infused, the bay leaf is removed and the remainder of the mixture is blended with some cream. The result is a deliciously creamy sauce that has a sautéed onion flavour, but with none of the chunks. Genius!
I’m dreaming of Chicken Alexandra right now….
- 3½ lb. (1.6kg) chicken pieces
- 3 oz. (85g) butter
- 4 medium onions
- ½ cup boiling water
- 1 bay leaf
- Salt, pepper
- ½ pint (285g) cream
- 10 oz. (285g) can asparagus tips
- Saute chicken pieces in 2oz. (85g) butter until just changing color. Melt remaining butter in separate saucepan, add finely chopped onions, cover, cook until soft.
- Add boiling water and bay leaf, cover tightly, simmer gently 30 minutes or until water is almost absorbed. Remove bayleaf. Put in blender with cream, blend on high-speed 1 minute, or push through sieve.
- Return to saucepan, add chicken pieces, cover, simmer gently until tender.
- Stir in chopped asparagus with liquid from can, leaving a few whole asparagus pieces for garnish, heat gently. Season to taste with salt and pepper. Enjoy!