Mors Danish Chicken Dish Food
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
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
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