Swedish Pheasant or Chicken in Gjetost Cream Sauce
Indulge in the rich, Nordic flavors of Swedish Pheasant or Chicken in Gjetost Cream Sauce—an elegant and comforting dish that highlights the creamy, caramel-like allure of Gjetost cheese. This recipe pairs tender, seared pheasant or chicken with a velvety sauce enhanced by shallots, fresh thyme, and a hint of lemon for balance. The nutty sweetness of Gjetost melts seamlessly into a luscious cream base, creating a gourmet meal perfect for cozy dinners or special occasions. Serve this Scandinavian-inspired entrée with rustic sides like roasted potatoes or egg noodles to soak up every drop of the decadent sauce. Warm, flavorful, and utterly unique, this dish is a must-try for fans of global cuisine and hearty comfort food alike.
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Recipe Information
Ingredients
- 4 pieces Pheasant or Chicken (bone-in, skin-on pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 Shallots (finely minced)
- 1 teaspoon Fresh thyme (optional, chopped)
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 1 cup Heavy cream
- 4 ounces Gjetost cheese (grated or finely chopped)
- 1 tablespoon Lemon juice (fresh)
- 2 tablespoons Fresh parsley or dill (for garnish, chopped)
Instructions
Season the pheasant or chicken pieces with salt and ground black pepper on all sides.
In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until the butter has melted and starts to foam.
Sear the pheasant or chicken pieces skin-side down for about 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the pieces from the pan and set them aside on a plate.
Add the minced shallots and thyme (if using) to the same pan and sauté for 2-3 minutes until softened and fragrant.
Sprinkle the flour into the pan and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly pour in the chicken stock, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Stir in the heavy cream and grated Gjetost cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Return the seared pheasant or chicken pieces to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan with a lid, and simmer gently for 25-30 minutes, or until the meat is fully cooked and tender.
Remove the cooked meat from the pan and place it on a serving platter. Stir the lemon juice into the sauce for a bright, tangy finish.
Pour the sauce over the pheasant or chicken and garnish with fresh parsley or dill before serving.
Serve immediately with accompaniments like roasted potatoes, egg noodles, or steamed vegetables.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 41.2 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 667 mg | 51% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
