Ingredients
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Fried chicken
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1 large chicken
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25 g Butter
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2 tbsp rapeseed oil
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1 pot Parsley
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2 Onion
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2 Carrots
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5 Bay Leaves
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250 ml Chicken Stock
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250 ml White Wine
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350 ml Cream
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Rhubarb compote
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300 g rhubarb
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50 ml Water
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2 tbsp cane sugar
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1/2 vanilla bean
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Grandma's salad
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1 Lettuce
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150 ml Cream
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1 lemon
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2 tsp Sugar
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Salt & pepper
Directions
This traditional Danish meal is most commonly served as a whole roast chicken in a large pan with butter and seasonings. The juices are used to make a gravy, often with cream and then the whole dish is served with roasted items from the garden including: potatoes, rhubarb, and lettuce. This dish is fairly easy to prepare and just requires some patience as the chicken cooks, but makes a great family meal and also great leftovers!
Preparation:
For the Fried chicken:
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Rinse the chicken thoroughly and season it both inside and out with salt and pepper. Fill the chicken with parsley. Close with a roasting needle.
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In a cast iron pan, add butter and oil. Let it brown off.
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Brown the chicken on the breast, back and each of the sides so that the thighs also get a turn. Turn the chicken with the backbone down.
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Add fondue, wine, half an onion and carrots. Let it simmer for 45 minutes to an hour. The chicken is done when the thighs start to drop, when you pull lightly on them.
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Take the chicken up and sift the liquid. Return it and bring to a boil. Reduce about 5 minutes without lid and add the cream. Cook for another 5 minutes. Season with salt, pepper and possibly a little vinegar.
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Slice the chicken and add a little sauce. Serve the rest separately.
For the Rhubarb compote:
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Cut the rhubarb into 2 cm pieces and place in a saucepan with water and vanilla bean and stick.
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Cook under a lid for about 5 minutes before adding the sugar. Cook for another 4-5 minutes.
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Taste with more sugar if you have a sweet tooth.
For the Grandma’s salad:
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Pick the salad and rinse it thoroughly. There is nothing worse than a salad that crunches.
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Squeeze the lemon and add about 3 tablespoons of juice to the cream carton together with the sugar and shake it lightly. Leave it on the table and infuse for 10 minutes before seasoning with salt and pepper. Possibly more lemon juice and sugar.Just before serving, pour the dressing over the lettuce leaves and gently turn around with your fingers. The salad may well collapse a bit when the dressing comes on, so it should be on at the last minute.
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