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Kylling i svampesauce med sprøde kartofler – Nem panderet
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Chicken in mushroom sauce with crispy potatoes

Recipe for a rich, creamy mushroom sauce with pan-fried chicken and oven-roasted potatoes.
Course Main course
Cuisine Danish
Nøgleord Mushrooms, One-pan dish
Total Time 1 hour 10 minutes
Servings 4 people
Calories 687kcal

Ingredients

  • 650 g small potatoes, halved
  • 1 tsp dried thyme
  • 150 g bacon, diced
  • 600 g chicken breasts, cut in half if you like
  • 50 g butter
  • 400 g mushrooms, sliced or quartered
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 leek, sliced into rings
  • 1 1/2 tsp Dijon mustard
  • 2 tbsp plain flour
  • 350 ml water
  • 1 chicken stock cube
  • 200 ml cream
  • 1/2-1 tsp red wine vinegar
  • Gravy browning
  • Paprika
  • Salt and freshly ground pepper
  • Oil
  • Parsley and fresh thyme, to garnish

Instructions

  • Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in a preheated conventional oven (top and bottom heat) at 210°C for about 50 minutes, or until golden and crisp.
  • Heat a frying pan and fry the bacon in a little oil until golden. Set it aside on a plate.
  • In the same pan, fry the chicken until golden and cooked through. Add more oil if needed, and season with paprika, salt and freshly ground pepper.
    Set the chicken aside and cover it with foil.
  • Melt the butter in the same pan and fry the mushrooms over a high heat until they have released their liquid and it has cooked off. Set a few aside for the topping, if you like.
  • Turn the heat down to medium, add the onion, garlic and leek, and fry until the onion is soft and translucent. Stir in the mustard at the end.
  • Sprinkle over the flour and stir it in, then stir in the water, stock cube and cream. Return the bacon to the pan and let the sauce simmer while the potatoes finish roasting in the oven.
  • Adjust the colour with gravy browning, and season the sauce to taste with red wine vinegar, salt and freshly ground pepper.
  • Fold half the roasted potatoes into the sauce and nestle the chicken well down into the sauce too. Arrange the remaining roasted potatoes on top, along with the reserved fried mushrooms if using, and sprinkle with freshly ground pepper, chopped parsley and fresh thyme.

Nutrition

Calories: 687kcal | Carbohydrates: 46g | Protein: 48g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 198mg | Sodium: 1300mg | Potassium: 1647mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1491IU | Vitamin C: 40mg | Calcium: 104mg | Iron: 4mg