Mor's Danish Chicken Dish

Name: Mor's Danish Chicken Dish
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 2 large chicken, divided into 8 to 10 pieces each; 4 tablespoons butter; 4 pieces bacon; 1 lb mushroom; 30 -35 small white pearl onions; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon pepper, to taste; 4 tablespoons cognac; 1 bottle dry white wine; 2 tablespoons soy sauce; 3 tablespoons flour; 1/2 cup cold water; 2 tablespoons chopped parsley

Submitted by Scandigirl

"One of my mom's recipes from way back when I just learned to cook! It's great tasting and easy."

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 8

ingredients

2 large chicken, divided into 8 to 10 pieces each
4 tablespoons butter
4 pieces bacon
1 lb mushroom
30 -35 small white pearl onions
2 cloves garlic, minced
1 teaspoon salt
¹⁄₂ teaspoon pepper, to taste
4 tablespoons cognac
1 bottle dry white wine
2 tablespoons soy sauce
3 tablespoons flour
¹⁄₂ cup cold water
2 tablespoons chopped parsley

directions

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.

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RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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