Dish

Gammeldags kylling

Old-fashioned Chicken

To make Gammeldags kylling, start by browning chicken pieces in a large pot. Once the chicken is browned, remove it from the pot and set it aside. In the same pot, sauté onions, garlic, and mushrooms until they are soft and fragrant. Add chicken broth, heavy cream, and a variety of spices, including thyme, bay leaves, and nutmeg. Return the chicken to the pot and let the stew simmer until the chicken is cooked through and the flavors have melded together. Serve with boiled potatoes and carrots.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Gammeldags kylling is a traditional Danish dish that has been enjoyed for generations. It is believed to have originated in the rural areas of Denmark, where chicken was a common ingredient in many dishes. The dish is typically made with chicken, but some variations use other meats, such as pork or beef. Gammeldags kylling is often served at family gatherings and special occasions, and it is a beloved comfort food in Denmark.

Dietary considerations

Gluten-free

Variations

There are many variations of Gammeldags kylling, depending on the region and the cook. Some recipes call for the addition of bacon or leeks, while others use different types of mushrooms to add depth of flavor. Some cooks also add white wine to the sauce to make it lighter and more refreshing.

Presentation and garnishing

Gammeldags kylling is typically served in a large bowl, with the boiled potatoes and carrots arranged around the edges. The chicken should be placed in the center of the bowl, with the creamy sauce spooned over the top. The dish can be garnished with fresh parsley or chopped chives to add a pop of color and flavor.

Tips & Tricks

To make the sauce even creamier, try adding a dollop of sour cream or crème fraîche to the pot. This will give the sauce a tangy flavor and make it even more luxurious. Additionally, you can use bone-in chicken pieces instead of boneless to add more flavor to the dish.