Country: Denmark Servings: Serves 4-6

Ingredients

• whole chicken – 1 (about 1.5 kg)
• butter – 3 tbsp / 45 g
• onions – 2 medium, chopped
• carrots – 2 large, sliced
• bay leaves – 2
• thyme – 1 tsp dried or 2 sprigs fresh
• chicken stock – 2 cups / 480 ml
• cream – 1/2 cup / 120 ml
• all-purpose flour – 2 tbsp / 16 g
• salt – to taste
• pepper – to taste

Instructions

1. Preheat your oven to 180°C (350°F).
2. Melt butter in a large ovenproof pot over medium heat.
3. Season chicken with salt and pepper, then brown it in the pot on all sides. Remove and set aside.
4. In the same pot, add onions and carrots, sautéing until onions are translucent.
5. Return the chicken to the pot, add bay leaves, thyme, and chicken stock.
6. Cover and place in the oven for 1.5 hours, or until the chicken is tender and cooked through.
7. Remove chicken and keep warm. Strain the cooking liquid and return it to the pot.
8. Mix flour with cream, then whisk into the cooking liquid. Simmer until thickened.
9. Serve the chicken with the sauce poured over it, accompanied by potatoes or rice.

Substitutions

• butter -> olive oil
• cream -> Greek yogurt
• all-purpose flour -> cornstarch

Enhancements in the Next Evolution

• Try adding a splash of white wine to the pot before roasting for an added depth of flavor.
• Include a pinch of nutmeg in the cream sauce for a warm, nutty undertone.
• Use fresh herbs instead of dried for more vibrant flavors.