Swedish Parsley Chicken
Source of Recipe
the web
Recipe Introduction
In Sweden it was common in the olden days to eat chicken in spring. Spring chicken was a classical Sunday dinner. They filled it with parsley and butter and fried it whole in the oven, so that they were tender and juicy.
List of Ingredients
1 large chicken, about 1 kg (scant 2 lb) or 2 smaller ones
salt, pepper
½ lemon in wedges
1 bunch parsley
4 tbs butter or margarine
2 dl chicken stock
Sauce:
2 dl juice from frying the chicken
2 dl thick cream
2 tbs wheat flour
Recipe
Rinse and trim the chicken. Dry it. Rub with salt, pepper, and lemon. Rinse the parsley, coarsely chop it and mix with 2 tbs fat. Fill the chicken with the mixture and tie it up.
Brown the rest of the fat in a pot. Put down the chicken and brown on all sides. Then put down the "inside", that you removed when rinsing the chicken, and let that cook together with the chicken. Dilute with stock and let fry on low heat, covered, for about 30 minutes for smaller chicken and 40 minutes for a larger one. The bird is ready when the meat juice is light and clear.
Take up the chicken, strain the juice in a saucepan and dilute with thick cream. Mix some flour in a little cold water and thicken the sauce. Let simmer for 4 - 5 minutes and flavor with salt and pepper.
Cut the chicken in suitable pieces or in half. Serve with boiled potatoes, cucumber salad, and blackcurrant jelly. Serve the sauce separately.
Serves 4.
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