Bergen Easter Chicken Recipe

Ingredients for Bergen Easter Chicken

• 1 whole chicken (approximately 3-4 pounds), skin removed
• 1 teaspoon salt
• White Pepper
• 4 tablespoons butter, melted
• Chicken Broth
• Sherry Wine
• Fresh Parsley
• Whipping Cream
• Cheddar Cheese

How to Make Bergen Easter Chicken

1. Remove the skin from the 3-4 pound whole chicken.
2. Season the chicken generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Melt 4 tablespoons of butter in a large oven-safe skillet over medium-high heat. Place the chicken in the skillet.
4. Brown the chicken evenly on all sides, about 3-4 minutes per side.
5. Pour 2 cups of chicken broth over the browned chicken.
6. Add 1/4 cup of dry sherry to the skillet.
7. Cover the skillet tightly and reduce the heat to low.
8. Simmer gently for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
9. Carefully remove the cooked chicken from the skillet using a slotted spoon and place it on a platter to keep warm. Tent with foil to prevent drying.
10. Add 1/2 cup of chopped fresh parsley and 1/2 cup of heavy cream to the drippings in the skillet.
11. Simmer the sauce over medium-low heat, stirring occasionally, until it reduces to about 1 cup and has a slightly thickened, glazed appearance (about 5-7 minutes).
12. Reduce heat to low and stir in 1/4 cup of grated Gruyere cheese until melted and smooth. Do not overcook.
13. Pour the creamy sauce generously over the warm chicken.
14. Garnish as desired (optional: fresh parsley sprigs).