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Bergen Easter Chicken Recipe

Updated: Mar 8

Submitted by the Cook & Eat Committee

The 2022-2023 season of Cook & Eat classes were dedicated to the memory of fellow committee member and friend Alberta Seierstad, to honor her many years of service as Cook & Eats Chairperson, member, instructor and home chef.

This recipe is from “Scandinavian Cooking”, Beatrice Ojakangas, with modifications by Alberta Seierstad

What you need:

  • 2 pounds of boneless, skinless chicken thighs (about 10 thighs) or 1 broiler-fryer chicken, cut up (3 pounds) 1 teaspoon salt

  • ½ teaspoon ground white pepper

  • 2 tablespoons butter

  • 1 cup chicken broth or water

  • ¼ cup sherry or 2 tablespoons lemon juice

  • ¼ cup chopped fresh parsley

  • ½ cup whipping cream

  • 1 cup shredded gjetost, aged Cheddar cheese, or Jarlsberg cheese (4 ounces)

  • Chopped fresh parsley for garnish



  1. If using whole chicken, remove the skin from the chicken. Rub the chicken with salt and pepper.

  2. Melt the butter in a large skillet or sauté pan over medium heat. Add the chicken and brown on all sides.

  3. Pour the broth or water over the browned chicken and add the sherry or lemon juice. Cover and reduce heat to low.

  4. Simmer chicken pieces with bones about 35-45 minutes. Simmer boneless thighs 10-15 minutes. Simmer until the chicken is tender and the internal temperature is about 160-165 degrees F.

  5. Using a pair of tongs or a slotted spoon, remove the chicken to a platter and keep warm.

  6. Add the chopped parsley and cream to the drippings in the pan. Stir or whisk constantly and bring the sauce to a simmer. Cook and stir until the sauce is reduced to about 1 cup and has a glazed appearance.

  7. Quickly stir in the cheese just until it's melted.

  8. Pour the sauce over the chicken. Garnish with fresh parsley and serve.


Serves 4


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