Wednesday, February 4, 2015

Kongens Nytorv Cremet Kylling

(King's Center Creamy Chicken)

Here is a creamy dream of a way to fix good old chicken quarters. Slave has named it after the King of Denmark's Public Square built back in the 1600's in Copenhagen.

Enjoy, “Nyde denne let fad”. A great way to warm up the table tonight!

3 or 4 chicken quarters (bone in, with skin)
½ yellow onion chopped
½ cup mushrooms, washed and sliced
1 cup red seedless grapes
3 cloves garlic chopped
1 1/2 pints heavy cream
1 tbs Herbs de Province (or poultry seasoning)

Do your cutting:
Wash and slice the mushrooms, drain well! Chop the onion then the garlic.

In a heavy dutch oven, warm 2 tbs olive oil over medium low heat. Add the onion and stir occasionally.

While that cooks: Heat a frying pan with oil over medium heat. Brown the leg quarters on each side (approximately 3 minutes per side.) Try doing this 2 at a time and sit aside on a covered plate.

By now the onions should be transparent and starting to brown. Add the garlic and stir for about 1 minute. Pour in the heavy cream and add the herbs. Let this come to a boil. Add the chicken then reduce the heat to a slight simmer.
Cover and let the flavors build for at least 15 minutes

Add the grapes and mushrooms, recover and let simmer for another 30 minutes. The sauce will have thickened and developed a fantastic taste.
This serves well with a rice and maybe some roasted broccoli.

What a great dinner to fix as the snow is falling! What a way to be able to serve! How lucky am I?


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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