Ingredients for Bergen Easter Chicken
- 1 (3-4 pound) whole chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 2 cups chicken broth
- 1/4 cup dry sherry
- 1/2 cup chopped fresh parsley
- 1/2 cup heavy cream
- 1/4 cup grated Gruyere cheese
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How to Make Bergen Easter Chicken
- Remove the skin from the 3-4 pound whole chicken.
- Season the chicken generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Melt 4 tablespoons of butter in a large oven-safe skillet over medium-high heat. Place the chicken in the skillet.
- Brown the chicken evenly on all sides, about 3-4 minutes per side.
- Pour 2 cups of chicken broth over the browned chicken.
- Add 1/4 cup of dry sherry to the skillet.
- Cover the skillet tightly and reduce the heat to low.
- Simmer gently for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
- 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.
- Add 1/2 cup of chopped fresh parsley and 1/2 cup of heavy cream to the drippings in the skillet.
- 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).
- Reduce heat to low and stir in 1/4 cup of grated Gruyere cheese until melted and smooth. Do not overcook.
- Pour the creamy sauce generously over the warm chicken.
- Garnish as desired (optional: fresh parsley sprigs).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1g
Fat
125g
Carbs
0g
