Mors Danish Chicken Dish Recipes

MOR'S DANISH CHICKEN DISH

Steps:

• Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
• Cut the bacon into small pieces.
• Clean the mushrooms and cut them in halves or quarters if they are large.
• Melt the butter in a large pot and brown the chicken pieces a few at a time.
• Remove the chicken to a plate.
• Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
• Add salt and pepper.
• Let it stand a moment to reheat well.
• Then flambe with the cognac.
• (Make sure you turn off the exhaust ventilation first).
• Now add the white wine.
• Add soy sauce and minced garlic.
• Let it cook for 30-40 minutes, depending on the size of chicken.
• Remove the chicken pieces.
• Thicken the sauce with the 3 Tbsp.
• flour and water.
• Let it boil a few minutes, taste for more seasoning if desired.
• Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
• Sprinkle the chopped parsley over the dish just before serving.

DANISH SIDE DISH

Steps:

• Rinse the asparagus under cold running water and pat dry, cut off any woody stems.
• Use the Tablespoon of olive oil to grease an oven proof dish; use a 6"x 4" dish that holds 3/4 pint of liquid.
• Line the inside of the dish with the bacon to cover completely. Lay the asparagus in the dish.
• Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus. Season with black pepper to taste, you won't need to salt as there's enough in the bacon.
• Put into a pre heated oven gas mark 6/400º F (200º C.), middle shelf for about 30 minutes.
• When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over.
• Cut into 1" slices and divide between 4 plates, slightly overlap the slices.

DIANE'S CHICKEN DISH

Steps:

• Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
• Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
• Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

DANISH PARSLEY CHICKEN

Steps:

• Sprinkle chickens inside and out with salt. Divide stick of butter in fourths and put piece inside each chicken. Add giblets and pack each cavity with fourth of parsley. Close cavity with skewers or truss closed.
• Heat remaining butter in Dutch oven or casserole until foam subsides. Brown chickens, using wooden spoons to turn, until golden brown all over. This will take about 15 minutes.
• When chickens are browned, add 1 cup water to Dutch oven; cover. Braise slowly for about 45 minutes or until chicken is almost falling off bones. Check during cooking, adding water if juices have evaporated. Remove chicken to heated platter. Remove trussing and discard parsley.
• Pour cream into casserole with cooking juices. Bring to boil, stirring and scraping up brown bits. At exact moment when sauce has thickened and butter has separated from cream, pour into heated sauceboat.
• Serve chickens whole or cut in half with sauce on side. Boiled new potatoes are traditional accompaniment.