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Chicken with Prawns and Asparagus
Danish Chicken Dish
2 Tbls. butter
5 lbs. chicken pieces
2 small onions, finely chopped
3 Tbls. flour
1 7/8 cup chicken stock
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 tsp. dried dill weed (optional)
1 bay leaf
2 Tbls. Madeira
1 lb. canned asparagus, drained
1/2 lb. prawns, shelled
5/8 cup heavy cream


Melt butter over moderate heat in a large flameproof casserole. Add chicken, cook 8-10 minutes, turning occasionally (until well-browned). Remove pieces and add more until all are browned.

Add chopped onions, until translucent (5-7 minutes). Remove from heat, stir in flour to make a smooth paste. Stir in chicken stock, avoiding lumps. Add salt, pepper, paprika, cayenne, dill weed, bay leaf, and Madeira. Boil over moderate heat, stirring constantly.

Reduce to low heat, add chicken. Cover and cook for 30 minutes. Stir in asparagus and prawns. Cook 30 minutes (until chicken is tender). Place chicken in deep-sided serving dish, keeping it hot.

Stir cream into casserole and cook, stirring constantly for 2-3 minutes (until hot). Pour over chicken, discard bay leaf, and serve immediately!

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Preparation Time: Serves: 4
Recipe Origin: Denmark
Submitted by:
Chris Borgnaes

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