CHICKEN CHEESE STEW
Kycklinggryta med ost
A really festive dish made from fresh chicken with the taste of thyme and garlic. As an extra special finesse you bake it under a cover of ripe, grated cheese.
Serves 4
1 fresh chicken, approx 2 lbs 8 oz
2 tablespoons butter or margarine
1 tablespoon flour
0.4 cup dry white wine
0.8 to 1.2 cup chicken bouillon
1 to 2 garlic cloves
1 sprig fresh thyme or ½ teaspoon dried thyme
salt, white pepper
1 tablespoon butter or margarine
1 tablespoon flour
approx 0.8 cup grated cheese
0.4 cup crème fraîche
Cut the chicken in 8 pieces and wipe them off. Brown the fat in an oven-proof pot. Brown the chicken nicely all around, sprinkle with half of the flour and sizzle while stirring for a few minutes. Add wine and bouillon and crush the garlic straight into the pot. Bring to a boil and add thyme, salt and pepper. Simmer for about 30 mimutes or until the chicken is tender.
Take up the thyme sprig if you use fresh thyme (and if you can find it). Mix 1 tablespoon fat with 1 tablespoon flour and stir this mixture down in dabs. Bring to a boil and boil until the sauce slightly thickens. Stir in approx half of the cheese and remove the pot from heat.
Mix remaining cheese with approx 0.4 cup crème fraîche and spread this over the chicken in the pot. Put in the oven at 440F for 10 to 15 minutes or until the cover is nicely covered.
Serve with boiled rice or potatoes and a salad.
Enjoy!
Bella
Kycklinggryta med ost
A really festive dish made from fresh chicken with the taste of thyme and garlic. As an extra special finesse you bake it under a cover of ripe, grated cheese.
Serves 4
1 fresh chicken, approx 2 lbs 8 oz
2 tablespoons butter or margarine
1 tablespoon flour
0.4 cup dry white wine
0.8 to 1.2 cup chicken bouillon
1 to 2 garlic cloves
1 sprig fresh thyme or ½ teaspoon dried thyme
salt, white pepper
1 tablespoon butter or margarine
1 tablespoon flour
approx 0.8 cup grated cheese
0.4 cup crème fraîche
Cut the chicken in 8 pieces and wipe them off. Brown the fat in an oven-proof pot. Brown the chicken nicely all around, sprinkle with half of the flour and sizzle while stirring for a few minutes. Add wine and bouillon and crush the garlic straight into the pot. Bring to a boil and add thyme, salt and pepper. Simmer for about 30 mimutes or until the chicken is tender.
Take up the thyme sprig if you use fresh thyme (and if you can find it). Mix 1 tablespoon fat with 1 tablespoon flour and stir this mixture down in dabs. Bring to a boil and boil until the sauce slightly thickens. Stir in approx half of the cheese and remove the pot from heat.
Mix remaining cheese with approx 0.4 cup crème fraîche and spread this over the chicken in the pot. Put in the oven at 440F for 10 to 15 minutes or until the cover is nicely covered.
Serve with boiled rice or potatoes and a salad.
Enjoy!
Bella
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