After the shrimp version of sm\u00f8rrebr\u00f8d, here’s the chicken version. I was clearly inspired by what I devoured in Copenhagen! And of course I hope to give you a recipe for rye bread very soon. This chicken recipe is delicious and crispy to perfection! Of course, bacon is optional, but I’ll give you a good cooking method for perfectly crisp slices. <\/p>\n\n

Serves 4 <\/p>\n\n

• 8 slices bacon<\/li>
• 250g boneless, skinless chicken meat<\/li>
• 150g white mushrooms<\/li>
• 40g mayonnaise<\/li>
• 30g of heavy cream<\/li>
• a few sprigs of chives<\/li>
• salt pepper<\/li>
• neutral oil and olive oil<\/li>
• 5 slices Scandinavian rye bread<\/li><\/ul>\n\n

  Place the bacon slices on a baking sheet lined with parchment paper. Brush the surface with oil. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Place in the oven at 200\u00b0C over fan assisted heat for 15 to 20 minutes. You’ll need to adapt the cooking time to your oven to get nice, crisp bacon slices. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Let cool on a plate with paper towels. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Bone the chicken, removing the skin and gristle. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Cut the flesh into pieces. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Cut the mushrooms into strips and pan-fry over high heat with a little olive oil. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Let the mushrooms color nicely. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Keep 4 strips aside and chop the rest with a knife. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Put the chopped mushrooms in the chicken. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Add the mayonnaise, cream and finely chopped chives. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Mix well, then add salt and pepper to taste. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Cut the bread into slices and toast 4 of them in a toaster or oven for a few minutes at 170\u00b0C.<\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Cut the fifth slice into 8 pieces. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Put a centimetre of oil in a small saucepan and fry the bread pieces. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Allow to colour, then set aside on absorbent paper for a few moments. <\/p>\n

  \n

  <\/figure>\n<\/div>\n

  Serve sm\u00f8rrebr\u00f8d with a generous portion of chicken, crispy bacon and pieces of fried bread. I finish with snipped chives and a few pieces of fried onion! <\/p>\n\n

  <\/figure>\n

  <\/div>

  \n

  <\/div>\n<\/div>\n

  Sm\u00f8rrebr\u00f8d au poulet et champignons<\/h2>\n

  <\/div>\n\n

  <\/div>\n\n

  <\/div>\n