Ninette Lyon’s Poulet Flambé

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup peanut oil
  • 1 frying chicken (3 pounds), cut into serving pieces
  • Salt
  • ½ cup butter
  • cup Scotch whisky or cognac
  • Freshly ground black pepper
  • 1 cup heavy cream
  • ½ teaspoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon Dijon mustard
  • Juice of ½ lemon
  • ½ teaspoon glace de viande or meat extract


  1. Add half of the peanut oil to a skillet. Brown the chicken in it on all sides. Sprinkle the pieces with salt.

  2. Combine the butter and remaining oil in another skillet and transfer the browned chicken to this skillet. Cook, uncovered, over low heat for about fifteen minutes, turning occasionally. Cover and cook for thirty to forty minutes longer, or until chicken is tender.

  3. Pour the Scotch over the chicken and ignite it. When the flame dies, transfer the chicken to a warm serving dish. Add pepper and adjust seasonings.

  4. Add the cream to the skillet and let it boil up, stirring. Continue to cook for about five minutes, then stir in the cornstarch mixed with the water. When the mixture thickens slightly, remove the sauce from the heat. Stir in the mustard and lemon juice and the glace de viande. When the glaze melts, pour the sauce over the chicken and serve. Serve with rice.

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