Friday, April 4, 2008

Holiday Chicken (Feriekylling)

Plenty of food for a large family. Nutmeg is used in the stuffing providing a piquant touch to the dish.


1 large chicken
250 g minced pork
1 tsp grated nutmeg
1 tsp potato flour
1 egg
1 grated onion
2 tbsp water
200 g mushrooms
1 green pepper
juice from one lemon
75 g fresh parsley
200 ml red wine
a little cream
salt and pepper


Fold in nutmeg, potato flour (can be substituted with white flour) egg, onion, water, salt and pepper. Chop half the mushrooms finely cut the green pepper into strips and mix into the stuffing with the lemon juice and parsley. Stuff the chicken with the stuffing and close it. Brown the chicken in a pan, season, and add liquid. Leave to simmer for about 1¼ hour.

Slice the remaining mushrooms and sauté in a frying pan. Remove the chicken from the pan and keep warm. Add red wine, cream, and the sautéed mushrooms to the gravy and season.

Serve with boiled potatoes, small al dente carrots and a al dente cauliflower.

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