Danish Stuffed Chicken with Blueberry Sauce

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1 hour 6 Servings Print RecipeEmail Recipe


1 carrot (shredded)
1smallonion (chopped)
1teaspoonmargarine or butter
6 chicken thighs (boned, skinned and the slightly flattened)
3 whole chicken breasts (boned, skinned, split and slightly flattened)
1⁄2teaspoondried tarragon
3⁄4cupsamso or tybo cheese (shredded)
2tablespoonolive oil
2tablespoonbutter or margarine
1canchicken broth (about 14 ounces)
1⁄4cupdry vermouth
3tablespoonfrozen orange juice concentrate (thawed)
3tablespoondry sherry
2cupfresh blueberries
1⁄4cupwhipping cream


Cook carrot and onion 1 teaspoon butter in small covered saucepan over medium heat until tender, about 10 minutes; cool.

Sprinkle inside chicken pieces with salt, tarragon and pepper; top each piece with some of the carrot-onion mixture and cheese; roll up; secure with wooden picks. Sauté in oil and 2 tablespoons butter in large skillet until golden brown on all sides, about 7 minutes; reduce heat; add chicken broth and vermouth. Simmer covered until chicken is tender, about 20 minutes.

Remove chicken to serving platter; remove picks; keep warm. Cook pan juices until liquid is reduced to 1-1/4 cups; stir in orange juice and sherry. Mix cornstarch and water in small bowl; stir into pan juices. Cook, stirring constantly, until sauce thickens and bubbles for 3 minutes. Stir in blueberries and cream; cook until just heated through, about 3 minutes. Serve sauce over chicken.


If Samso or Tybo cheese is not available, you may also use Emmental or Swiss cheese.

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