Danish tartlets (tarteletter) with summer chicken fricassée

Recipe for crisp tarteletter filled with a creamy fricassée of chicken and summer vegetables.

Course Lunch, Main course

Cuisine Danish

Nøgleord Danish food, Grandmother's cooking, Summer food, Tarteletter

Total Time 1 30

Servings people

Calories 489kcal

Put the chicken in a large pot and pour over enough water to just cover it. Bring to the boil and skim off any foam.
Add the stock cubes, a few mixed vegetables, the peppercorns and salt, and let the chicken simmer gently, covered, for about 45 minutes – depending on its size.
Ideally, let it rest in the liquid for a further 20-30 minutes afterwards.
Let the chicken cool slightly before picking the meat off the bones – cut the meat into bite-sized pieces.
Meanwhile, reduce the stock a little – ideally with the chicken carcass added back in.
Strain the stock through a fine-mesh sieve.

Boil the carrots in a little lightly salted water for 4-5 minutes. They should be just tender but still have some bite. Rinse under cold water and set aside.
Melt the butter in a saucepan and whisk in the flour. Let it cook through over a medium heat for a couple of minutes, whisking thoroughly all the while.
Add the stock a little at a time, whisking well after each addition. Pour in the cream and let the sauce simmer gently for 5-10 minutes. Whisk regularly so it does not catch on the bottom.
Season to taste with lemon juice, salt and freshly ground pepper, and adjust the consistency with a little more stock if needed.
Add the carrots, asparagus, peas and chicken to the sauce and heat through until everything is piping hot.
Meanwhile, warm the tarteletter in the oven according to the instructions on the packet.
Serve with a little fresh green garnish on top - and a few fresh peas, if they are in season.