This classic Scandinavian dish transforms a simple roasting chicken into a tender, fall-off-the-bone masterpiece. The bird is seasoned with salt, spread with softened butter, and stuffed with a generous bunch of fresh parsley before being browned on the stovetop. It is then braised slowly in a covered casserole, allowing the meat to absorb the aromatic herbs and buttery richness. The pan juices are reduced with heavy cream to create a silky, decadent sauce that complements the savory chicken perfectly. Ideal for cozy family dinners or special occasions, this recipe offers a comforting, hearty experience with minimal effort. Serve with boiled potatoes or bread to soak up the delicious sauce.
Stegt Kylling (Braised Chicken With Parsley
Description
This classic Scandinavian dish transforms a simple roasting chicken into a tender, fall-off-the-bone masterpiece. The bird is seasoned with salt, spread with softened butter, and stuffed with a generous bunch of fresh parsley before being browned on the stovetop. It is then braised slowly in a covered casserole, allowing the meat to absorb the aromatic herbs and buttery richness. The pan juices are reduced with heavy cream to create a silky, decadent sauce that complements the savory chicken perfectly. Ideal for cozy family dinners or special occasions, this recipe offers a comforting, hearty experience with minimal effort. Serve with boiled potatoes or bread to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 325F (165C).
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Pat the chicken dry with paper towels, then rub it thoroughly inside and out with salt.
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Beat the softened butter until creamy and smooth.
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Spread the softened butter all over the inside and outside of the chicken.
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Stuff the cavity with the entire bunch of parsley and truss the chicken to hold its shape.
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Heat 2 tablespoons of butter and the vegetable oil in a heavy, flameproof casserole or roasting pan over moderate heat.
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Place the chicken breast-side down in the hot pan.
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Brown the chicken on one side for 5 minutes, then turn it to the other side and brown for another 5 minutes.
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Turn the chicken onto its back and brown for a final 5 minutes until all sides are golden brown.
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Transfer the chicken to a platter and pour off all but 1 tablespoon of fat from the pan.
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Add 1/2 cup water to the pan and bring to a boil, scraping up any browned bits from the bottom.
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Return the chicken to the pan, breast-side up, cover tightly, and braise in the oven for about 1 hour.
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Test for doneness by lifting the chicken; if the juices run clear and yellow, it is done. If pink, cook for another 5-10 minutes.
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Remove the chicken to a carving board and let it rest for 5 minutes.
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Skim and discard excess fat from the pan juices.
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Add the heavy cream to the pan juices and bring to a boil, stirring constantly to incorporate any remaining browned bits.
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Boil the sauce briskly for several minutes until it reduces and thickens.
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Taste the sauce and add salt if needed.
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Serve the chicken with the sauce in a heated sauceboat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1419.3kcal
- % Daily Value *
- Total Fat 107.8g166%
- Saturated Fat 45.8g229%
- Cholesterol 449.7mg150%
- Sodium 1650.0mg69%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 93.5g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The entire bunch of parsley is used as a stuffing to infuse flavor during braising; it is removed before serving.
Ensure the casserole is tightly covered to trap steam, which helps tenderize the chicken.
If the sauce separates, remove from heat and whisk vigorously to re-emulsify.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream from splitting.
