Mastering Chicken Danoise: A Pot Roasted Delight

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut lemon into chunks to stuff inside the chicken.

Season the chicken with a generous pinch of salt and toss it around.

Stuff the lemon chunks into the cavity of the chicken.

Season the outside of the chicken with oil and salt.

Add fresh thyme to the chicken, using all of it.

Heat a large pot on medium-high and add 5-6 tablespoons of clarified butter.

Place the chicken breast side down in the pot and brown it on all sides, moving it around as needed.

Season the back side of the chicken with salt and pepper while it browns.

Fry a couple of lemon slices in the pot for 20-30 seconds to release essential oils.

Add half a bottle of white wine and 500 ml of chicken broth to the pot, ensuring the chicken is not submerged.

Add 4 bay leaves and all the fresh thyme to the pot.

Bring the mixture to a simmer and then transfer the pot to a preheated oven at 200°C.

Cook in the oven for 10 minutes, then reduce the temperature to 160°C and cook for 1.5 to 2 hours, checking the temperature.

Check the chicken temperature; it should reach 68-69°C before removing it from the oven.

Let the chicken rest for 10-15 minutes covered with foil.

Strain the cooking liquid into another pot to make gravy.

Boil a pot of heavily salted water with a hint of chicken broth.

Add 1.5 kg of halved baby potatoes to the boiling water and cook for 8-10 minutes.

Add a handful of tarragon and 2 tablespoons of tarragon infused vinegar to the potato water.

Prepare the gravy by heating the strained cooking liquid and adding 200 ml of heavy cream.

Whisk the gravy and thicken it with a slurry made from 1 tablespoon of tapioca starch and water.

Season the gravy with salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens