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Tartlets with chicken in asparagus sauce – classic Danish dinner
Dinner

Tartlets with chicken in asparagus sauce – classic Danish dinner

Classic Danish dinner: crisp tartlets filled with creamy chicken in asparagus sauce. Made from scratch with butter, flour, stock and asparagus – finished with fresh parsley.

TraditionalEverydayEasterChristmasSpringWinter
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Rate:
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40 min total
4 servings
Easy

Ingredients

servings
Units

  • Filling

    • 1.8 oz Butter
    • 1.8 oz Wheat flour
    • 2 stk Canned asparagus
    • 14.1 oz Chicken
    • 1 stk Vegetable stock cube
    • 1¼ cup Boiling water or stock

  • For serving

    • 8 stk Tartlets
    • 1 bundt Fresh parsley

Instructions

  1. 1

    Prepare the ingredients

    1. Drain the asparagus pieces from the cans and save the liquid.
    2. Cut the chicken into smaller pieces.
    3. Finely chop the parsley.
    10 min
    KnifeCutting BoardBowl
  2. 2

    Make the roux

    1. Melt the butter in a pot over medium heat.
    2. Add the flour and stir it well into the butter.
    5 min
    Medium heat
    Pot
  3. 3

    Add the liquid

    1. Pour in the asparagus liquid a little at a time while stirring.
    2. Add the boiling water/stock (about 3 dl) a little at a time so the total liquid is about 5 dl including the asparagus liquid — not a full litre.
    3. Dissolve the stock cube in the sauce while stirring.
    4. Let the sauce simmer for a few minutes until creamy and thick enough to fill tartlets without spilling over.
    5 min
    Medium heat
    Pot
  4. 4

    Add the filling

    1. Add the chicken pieces to the sauce.
    2. Add the asparagus pieces.
    3. Let the dish simmer until the chicken is cooked through.
    10 min
    Medium heat
    Pot
  5. 5

    Warm the tartlets

    1. Put the tartlets in the oven and warm them until crisp.
    5 min
    180°C
    Oven
  6. 6

    Serve the dish

    1. Fill the warm tartlets with chicken in asparagus sauce.
    2. Sprinkle with fresh parsley before serving.
    5 min

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Details

Nutrition

Calories

520kcal

Protein

26g

Fat

32g

Carbs

30g

Serving Size

350g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Serve at once while the tartlets are crisp

Drink Pairings

  • • non-alcoholic: Sparkling water with lemon

Side Pairings

  • • Cucumber salad

Dessert Pairings

  • • Ice cream

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the filling separately from the tartlets in the fridge

Tips

Preparation

  • • Always save the asparagus liquid for the most flavour

Cooking

  • • Stir constantly for a smooth sauce

Serving

  • • Parsley brings freshness to the classic dish

Variations

Flavor

  • Classic and mild

Health

  • Traditional everyday food

Method

  • Roux-based sauce

Toppings

  • Fresh parsley

Author

C

Camilla

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Comments

Author

C

Camilla