Name: Danish Chicken with White Asparagus in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 4 boneless, skinless chicken thighs (about 600 g); 1 small yellow onion, halved; 1 bay leaf; 6 whole white peppercorns; 1 tsp fine sea salt; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 350 ml reserved chicken poaching liquid; 200 ml heavy cream; 1 tbsp fresh lemon juice; 0.5 tsp ground white pepper; 0.5 tsp fine sea salt, plus more to taste; 400 g canned or jarred white asparagus spears, drained; 2 tbsp finely chopped fresh flat-leaf parsley

A beloved Danish classic, this comforting dish pairs tender poached chicken with delicate white asparagus in a silky cream sauce, traditionally served alongside steamed rice or boiled potatoes. The gentle flavors and velvety texture make it a staple of Danish home cooking, especially during spring when white asparagus is in season.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

395 kcalCalories
26 gFat
15 gSaturated Fat
9 gCarbs
1 gFiber
3 gSugar
31 gProtein
620 mgSodium
430 mgPotassium
85 mgCalcium
2 mgIron
6 mgVitamin C
280 mcgVitamin A

Ingredients

For the chicken

4 boneless, skinless chicken thighs (about 600 g)
1 small yellow onion, halved
1 bay leaf
6 whole white peppercorns
1 tsp fine sea salt

For the cream sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
350 ml reserved chicken poaching liquid
200 ml heavy cream
1 tbsp fresh lemon juice
0.5 tsp ground white pepper
0.5 tsp fine sea salt, plus more to taste

For the asparagus and garnish

400 g canned or jarred white asparagus spears, drained
2 tbsp finely chopped fresh flat-leaf parsley

Directions

Place the chicken thighs in a small pot with the onion, bay leaf, peppercorns, and salt. Cover with cold water, bring to a gentle simmer over medium heat, and poach for 18-20 minutes until the chicken is cooked through and tender.
Remove the chicken and reserve 350 ml of the poaching liquid. Slice the chicken into 1.5 cm thick strips and keep warm under a lid.
In a clean saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until pale and bubbling, then slowly whisk in the reserved poaching liquid until smooth. Simmer for 3-4 minutes to thicken slightly.
Stir in the heavy cream, lemon juice, white pepper, and salt. Let the sauce gently simmer for 3 minutes until it coats the back of a spoon; adjust seasoning to taste.
Gently warm the drained asparagus spears in the sauce for 2-3 minutes, being careful not to break them. Arrange the asparagus on a warmed serving platter and top with the sliced chicken.
Spoon the cream sauce over the chicken and asparagus, scatter with chopped parsley, and serve immediately with steamed white rice or boiled baby potatoes.

Cook’s Notes

White (not green) asparagus is the traditional choice in Denmark; canned or jarred spears are perfectly authentic and save considerable prep time.
Keep the poaching liquid at a bare simmer to ensure the chicken stays tender and the resulting stock stays clear for the sauce.
A pinch of grated nutmeg in the cream sauce is a classic Danish touch that enhances the delicate flavor.
Leftover sauce can be thinned with extra stock and used as a base for soups or as a sauce for fish the next day.
If using fresh white asparagus, peel them thoroughly from tip to base and simmer gently in the poaching liquid for 8-10 minutes before adding to the sauce.