Danish chicken and asparagus tartlets
Recipes for chicken and asparagus tartletsTartlets with chicken and asparagus is a classic Danish dish that everybody loves. They are traditionally served for lunch such as Christmas lunch and Easter lunch, or as a starter in a traditional Danish meal.
Ingredients
- 700 g chicken cooked and diced. From boiled whole chicken, or boiled chicken breast.
- 70 g butter
- 65 g all-pourpose flour
- 3 dl chicken stock home-cooked or premade.
- 2 dl liquid from asparagus slices
- 1.5 dl milk preferably whole milk
- 1 dl whipping cream
- 2 cans asparagus slices remember to save the liquid, it must be used in the sauce.
- 1 tsp salt
- ¼ tsp nutmeg finely grated
- Pepper to taste
Instructions
- In a large thick-bottomed pot, melt the butter. Once it is melted, add flour, mix it with the butter for a roux. Let it simmer on medium heat for a few minutes while stirring.
- Then first add chicken stock gradually while whisking until it becomes a thick sauce. Then add the water from the canned asparagus in the same way. Whisk constantly so that there are no lumps in the sauce.
- Now add milk and cream gradually while whisking. Bring the sauce to a boil while stirring to give it a thick consistency. Add salt, grated nutmeg, and pepper to the sauce and taste. Add more salt, pepper or nutmeg if needed.
- Add the pre-cooked chicken meat and the asparagus slices to the sauce and stir gently. Let the sauce simmer over low heat until you are ready to serve. Remember to stir at regular intervals. It is a baked sauce and tends to burn in the bottom of the pot.
- Serve chicken in asparagus in classic Danish tartlet shells. You should heat the shells in the oven before serving.
Nutrition
Calories: 721kcal
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