DANISH PARSLEY CHICKEN
Provided by Mimi Sheraton
Categories dinner, sauces and gravies, main course
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle chickens inside and out with salt. Divide stick of butter in fourths and put piece inside each chicken. Add giblets and pack each cavity with fourth of parsley. Close cavity with skewers or truss closed.
- Heat remaining butter in Dutch oven or casserole until foam subsides. Brown chickens, using wooden spoons to turn, until golden brown all over. This will take about 15 minutes.
- When chickens are browned, add 1 cup water to Dutch oven; cover. Braise slowly for about 45 minutes or until chicken is almost falling off bones. Check during cooking, adding water if juices have evaporated. Remove chicken to heated platter. Remove trussing and discard parsley.
- Pour cream into casserole with cooking juices. Bring to boil, stirring and scraping up brown bits. At exact moment when sauce has thickened and butter has separated from cream, pour into heated sauceboat.
- Serve chickens whole or cut in half with sauce on side. Boiled new potatoes are traditional accompaniment.
Nutrition Facts : @context http, Calories 988, UnsaturatedFat 39 grams, Carbohydrate 2 grams, Fat 88 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 43 grams, Sodium 1159 milligrams, Sugar 2 grams, TransFat 1 gram
PARSLEY BUTTER SEASONED CHICKEN
Australians love a 'barbie' and I love to find any excuse to cook outside in the summer. This is a yummy barbecue recipe that tastes delicious with a tossed green salad.
Provided by Emma
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated grill. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 676.1 calories, Carbohydrate 13.1 g, Cholesterol 232.5 mg, Fat 52.1 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 24.4 g, Sodium 500.2 mg, Sugar 1.4 g
DANISH CHICKEN LIVER PATE
A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.
Provided by MarianneK
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 390 degrees F (200 degrees C).
- Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
- Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
- Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
- Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g
MOR'S DANISH CHICKEN DISH
Make and share this Mor's Danish Chicken Dish recipe from Food.com.
Provided by Scandigirl
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
- Cut the bacon into small pieces.
- Clean the mushrooms and cut them in halves or quarters if they are large.
- Melt the butter in a large pot and brown the chicken pieces a few at a time.
- Remove the chicken to a plate.
- Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
- Add salt and pepper.
- Let it stand a moment to reheat well.
- Then flambe with the cognac.
- (Make sure you turn off the exhaust ventilation first).
- Now add the white wine.
- Add soy sauce and minced garlic.
- Let it cook for 30-40 minutes, depending on the size of chicken.
- Remove the chicken pieces.
- Thicken the sauce with the 3 Tbsp.
- flour and water.
- Let it boil a few minutes, taste for more seasoning if desired.
- Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
- Sprinkle the chopped parsley over the dish just before serving.
Nutrition Facts : Calories 793.2, Fat 45.9, SaturatedFat 15.3, Cholesterol 195.5, Sodium 853.4, Carbohydrate 28.6, Fiber 3.7, Sugar 11, Protein 48.8
CHICKEN BREASTS WITH GARLIC AND PARSLEY
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Provided by PinnyLane
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
- Meanwhile, combine the garlic and parsley in a small bowl.
- Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
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