Grydestegt kylling - lækker opskrift på kylling i gryde

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and is heart-healthy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

Salt the chicken inside.

Stuff the chicken with a good bunch of parsley.

Season the outside of the chicken with salt and freshly ground black pepper.

Melt 2 tablespoons of butter in a hot pot until it is nut-brown.

Brown the chicken thoroughly on all sides, which takes a few minutes in total.

Use a couple of cooking spoons to turn the chicken to avoid piercing it with forks.

Finally, turn the chicken breast side down in the pot.

Add a coarsely chopped onion to the pot for flavor.

Pour in about 5 deciliters of boiling water with the chicken.

Add 15 black peppercorns.

Crumble a chicken bouillon cube into the pot.

Cover the pot with a lid.

Cook the chicken for about 55-60 minutes, turning it halfway through.

Remove the chicken and let it rest on a cutting board for 15 minutes before carving.

Let the juices drip off the chicken.

Use the juices to make a thick sauce, seasoning it with ribs jelly and gastrique.

Serve the braised chicken with potatoes, peas, and brown sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens