Kyllinger med Rejer og Asparges

Kyllinger med Rejer og Asparges (koo-ring-ah meth rye-ah ow as-par-as) is a superb Danish casseroled chicken, served with a prawn, asparagus and cream sauce. Accompany the dish with creamed or croquette potatoes, or saffron rice, and a well- chilled dry white Riesling wine.

1 oz. butter

1×5 lb. chicken, cut into serving pieces small onions, finely chopped

1 tablespoons flour

15 fl. oz. home-made chicken stock

1 teaspoon salt

2- teaspoon black pepper

½ teaspoon paprika

½ teaspoon cayenne pepper

1 teaspoon dried dill (optional) bay leaf

1 tablespoons Madeira

1 lb. canned asparagus, drained

8 oz. prawns, shelled

5 fl. oz. double cream

In a large, heavy, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chicken pieces, a few at a time, and cook for 8 to 10 minutes, turning them occasionally, or until the pieces are well-browned.

With a slotted spoon, remove the chicken pieces from the casserole and set Kyllinger med Rejer og Asparges is a superb Danish chicken casserole with prawns and asparagus. them aside while you brown the remaining pieces in the same way.

When all the chicken pieces have been browned, add the chopped onions to the casserole and cook for 5 to 7 minutes, stirring occasionally, or until the onions are soft and translucent but not brown.

Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the chicken stock, being careful to avoid lumps. Stir in the salt, pepper, paprika, cayenne, the dill if you are using it, the bay leaf and Madeira.

Set the casserole over moderate heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low and add the chicken pieces. Cover the cas-serole and cook for 30 minutes.

Stir in the asparagus and prawns. Cook for a further 30 minutes, or until the chicken is tender when pierced with the point of a sharp knife.

With a slotted spoon, remove the chicken pieces from the casserole and transfer them to a warmed deep-sided serving dish.

Keep the chicken hot while you finish the sauce.

Stir the cream into the casserole and cook, stirring constantly, for 2 to 3 minutes, or until the sauce is hot but not boiling.

Remove the casserole from the heat and remove and discard the bay leaf. Pour the sauce over the chicken pieces in the dish and serve immediately.

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