Stegt Kylling (Braised Chicken With Parsley

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.

Cooking Method: Baking, Boiling, Braising, Roasting

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1419.3

Dietary: Gluten-free

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

3 pound Roasting chicken (to 3.5 lb)
1 tablespoon Salt
8 tablespoon Butter; softened
1 lg Bunch parsley
2 tablespoon Butter
1/4 cup Vegetable oil
1/2 cup Water
1 cup Heavy cream

Directions

1
Preheat oven to 325F (165C).
2
Pat the chicken dry with paper towels, then rub it thoroughly inside and out with salt.
3
Beat the softened butter until creamy and smooth.
4
Spread the softened butter all over the inside and outside of the chicken.
5
Stuff the cavity with the entire bunch of parsley and truss the chicken to hold its shape.
6
Heat 2 tablespoons of butter and the vegetable oil in a heavy, flameproof casserole or roasting pan over moderate heat.
7
Place the chicken breast-side down in the hot pan.
8
Brown the chicken on one side for 5 minutes, then turn it to the other side and brown for another 5 minutes.
9
Turn the chicken onto its back and brown for a final 5 minutes until all sides are golden brown.
10
Transfer the chicken to a platter and pour off all but 1 tablespoon of fat from the pan.
11
Add 1/2 cup water to the pan and bring to a boil, scraping up any browned bits from the bottom.
12
Return the chicken to the pan, breast-side up, cover tightly, and braise in the oven for about 1 hour.
13
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.
14
Remove the chicken to a carving board and let it rest for 5 minutes.
15
Skim and discard excess fat from the pan juices.
16
Add the heavy cream to the pan juices and bring to a boil, stirring constantly to incorporate any remaining browned bits.
17
Boil the sauce briskly for several minutes until it reduces and thickens.
18
Taste the sauce and add salt if needed.
19
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.

Keywords: braised chicken, stegt kylling, parsley stuffing, cream sauce, whole chicken, scandinavian, norwegian, comfort food, buttery, family dinner, herb roasted, pan sauce, heavy cream, roasting, slow cook, main course, protein, herbs, classic recipe

Read it online: https://www.chefs-mate.com/recipe/stegt-kylling-braised-chicken-with-parsley/

Chefs Mate

Stegt Kylling (Braised Chicken With Parsley

Nutrition Facts