Påske - Kylling og asparges i tarteletter - Chicken and White Asparagus Tarlet For Danish Easter

 Ingredients:

• 1 jar of asparagus
• 2 pieces of chicken breast
• 1 leek, 1 celery stalk, a couple of carrots
• bayleaf, parsley, thyme, salt, pepper
• 1/3 cup cream
• 2 tbsp. butter
• 1/4 cup flour
• Chicken stock
• Tartlets
• Parsley or chives

 

See our video tutorial

Instructions:

1. Cover the chicken breasts with water, add the vegetables and bring to a boil. Cook for approx. 1/2 hour.
2. Slice the cooked chicken  and the asparagus into small pieces.
3. Melt the butter, add asparagus liquid and keep stirring. Add cream and chicken stock.  Finally add the chicken and asparagus pieces.
4. Fill the tartlets with the creamed chicken and asparagus and sprinkle with either parsley or chives 

 

 

 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Grydestegt kylling med persille - Chicken stuffed with Parsley & Homemade Chicken Gravy

Chicken Ingredients

• 1 whole chicken
• 1 large bunch of fresh parsley
• Salt and pepper
• 1-2 tablespoons of butter
• Chicken stock

Gravy Ingredients

• Juices from the chicken
• 2-3 tblsp flour and 1/2 a cup of milk mixed
• Salt and pepper

Chicken Preparation
Prepare Potatoes.  Cook the Potatoes in salted water.

Clean and rinse the chicken inside and outside. Sprinkle the chicken with salt and pepper inside and outside.  Stuff the chicken with a large bunch of parsley. Melt the butter in a large pot and brown the chicken on all sides. Add chicken stock to the pot and let the chicken cook for approx. 1 hour and save the water for the sauce.

Just before serving carve the chicken.

Chicken Gravy Preparation:
Thicken the chicken juices with a mixture of  1/2 cup of milk and  2-3 tblsp of flour.  Add a sprinkle of sugar (to enhance the flavor), and salt and pepper to the sauce.

Serve the chicken with new, boiled potatoes, gravy and homemade cucumber salad and your choice of vegetable. 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!