DANISH FRIKADELLER - CHICKEN STYLE

Well, my mom, and any other Danish person in the world out their would not, absolutely not, call this Frikadeller.  I did not know what else to call this dish.  Normally, Danish Frikadeller is made with ground beef, or a combination of ground beef and pork, or just ground pork.  I could not call this a Chicken burger, or a Chicken Pattie, or a Chicken Meatball....because Frikadeller is so much more than that - way more than that.
I have never cooked with ground chicken before.  I can not buy free range anti-biotic free ground chicken in my neck of the woods, and ground turkey?  Even harder to come by.  I miss ground Turkey - a whole lot!  But buying industrialized ground chicken or turkey will never be an option for me - never.
So, with 6 Free Range, Anti-biotic free, skinless, boneless chicken thighs, I decided to grind the meat up myself.  This was a first for me.  Having said that, next time I would run the food processor another 40-60 seconds, to get an even finer grind, but overall, we were happy with this meal.  It was also surprisingly lean meat - always a good thing no?
CHICKEN SAGE FRIKADELLER:
6  free range, antibiotic free, skinless, boneless chicken thighs- cut into 1 inch chunks
1/4 of an onion
handful of Italian Flat Leaf Parsley
1 garlic clove
3 Fresh Sage leaves
Salt and Pepper
1 egg
4 Tblsp. gf flour - I used Sorghum, but brown rice would work well
3 Tblsp. butter
2 medium large Crimini Mushrooms (slice the mushrooms and onions in the food processor - thinly)
1/4 of an onion
1 cup homemade chicken stock
1 tsp. dry rubbed Sage
1/2 cup of dry white wine
1 Bay leaf
salt and pepper
1 rounded Tblsp. cornstarch, and enough stock to make a slurry
To a food processor, with the blade attachment, add the onion, parsley, garlic clove and fresh sage leaves.  Grind until fine - just a few moments.
Using a spatula, transfer to a medium mixing bowl and set aside.  To the food processor, add the cut up chicken thighs. Process for a minute or two until nice and finely ground.  Transfer the meat to the onion herb mixture, adding in the egg, gf flour, salt and pepper, mixing well, then shape into patties.
Heat up a frying pan on medium heat with the butter, and cook the Frikadellar about 8 minutes on one side, and about 6 minutes on the other side, until cooked through and golden.
Transfer to a plate and set aside.
To the pan add in the sliced mushrooms and onions, sauteing until the mushrooms are golden.  Pour in the white wine, scraping up any brown bits, then add in the chicken stock, dry sage and bay leaf.  Season with salt and pepper to taste.
Slowly add in the cornstarch slurry, whisking well to thicken.
Pour over the Chicken Frikadellar, and serve along side any side dishes.

Ina Gawne
author

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November 9, 2011
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