CHICKEN
À LA ODENSE
Kyckling à la Odense
herbal salt, white pepper
4 large tomatoes
6 slices bacon
3½ oz gorgonzola cheese or other blue cheese,
or “noble cheese” as we call this type of cheese in Sweden
1 to 2 tablespoons milk
Cut the chicken in pieces if you use whole chicken. Melt the fat in a frying pan and brown the pieces on all sides until coloured. Flavour with herbal salt and pepper. Slice the tomatoes and put them in the bottom of an oven-proof dish. Flavour with ½ tsp herbal salt and some pepper. Heat the oven to 350F.
Kyckling à la Odense
Odense is a Danish town, and this chicken dish is
from there. Let the gorgonzola cheese melt and lend its taste to the fried,
bacon-wrapped chicken pieces.
4 servings
1 chicken, approx 2 lbs, or 2 lbs chicken parts
1 to 2 tablespoons butter or margarineherbal salt, white pepper
4 large tomatoes
6 slices bacon
3½ oz gorgonzola cheese or other blue cheese,
or “noble cheese” as we call this type of cheese in Sweden
1 to 2 tablespoons milk
Cut the chicken in pieces if you use whole chicken. Melt the fat in a frying pan and brown the pieces on all sides until coloured. Flavour with herbal salt and pepper. Slice the tomatoes and put them in the bottom of an oven-proof dish. Flavour with ½ tsp herbal salt and some pepper. Heat the oven to 350F.
Wrap the bacon slices around the chicken pieces and
put them on the tomato bed. Fry the chicken in the lower part of the oven for
about 30 minutes.
Stir the gorgonzola with the milk until smooth, then
dab it on top of the chicken and tomatoes. Fry for another 10 to 15 minutes or
until the chicken is done. Serve with raw-fried sliced potatoes and a salad.
Enjoy!
Bella
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