Best Danish Parsley Chicken Recipes

GARLIC PARSLEY CHICKEN

Garlic Parsley Chicken image

Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is to make!

Provided by Judith Hannemann

Time 35m

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breasts (thinly sliced)
1/2 cup flour
3 tbs olive oil
1/4 cup chopped fresh parsley
5-8 cloves garlic (finely minced)
2 cups sliced fresh mushrooms
1 large tomato (seeded and diced)
1/2 cup chicken stock (see NOTES)
2 tbs butter
1 tbs grated Parmesan (or Romano cheese)
salt and pepper (to taste)

Steps:

Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
Add the chicken back to the pan and heat through. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 251 mg, Fiber 1 g, Sugar 2 g

DANISH PARSLEY CHICKEN

Danish Parsley Chicken image

Provided by Mimi Sheraton

Categories dinner, sauces and gravies, main course

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

4 fresh Cornish hens, 1 1/4 to 1 1/2 pounds each, with giblets
2 to 3 teaspoons salt as needed
1 cup (2 sticks) unsalted butter
1 large bunch parsley with stems, washed and drained
1 to 1 1/2 cup water
1 1/2 cups heavy sweet cream

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.

Nutrition Facts : @context http, Calories 988, UnsaturatedFat 39 grams, Carbohydrate 2 grams, Fat 88 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 43 grams, Sodium 1159 milligrams, Sugar 2 grams, TransFat 1 gram

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE

Grilled Chicken With Parsley-Olive Sauce image

Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)

Provided by Ali Slagle

Categories dinner, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts (See Tips)
Extra-virgin olive oil
3/4 cup finely chopped parsley leaves and stems (about 1 1/2 ounces or half a bunch)
1 cup Castelvetrano olives, pitted and torn into various-size pieces
1/4 cup Castelvetrano olive brine
1 fresh chile, such as Fresno or jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

Steps:

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

MOR'S DANISH CHICKEN DISH

Mor's Danish Chicken Dish image

Make and share this Mor's Danish Chicken Dish recipe from Food.com.

Provided by Scandigirl

Categories Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

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

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.