Flygande Jakob

Tom wanted to eat one of our chickens tonight, and I wanted to try this unusual Swedish recipe.

I roasted our chicken and then let it cool. I fried some of our bacon. I skipped the mushrooms since Tom doesn’t like them. I mixed the cream, creme fraiche and chili sauce. I took all the chicken off of the carcass and cut it into bites. They went into the pan and the sauce went on top. I sliced the banana on top and then put the bacon on.

This “gratinated” for 10 minutes and I added the peanuts and cooked for 5 more minutes. I also made rice for Tom, and I fried riced cauliflower in the leftover bacon grease for me. Here is the Flygande Jakob coming out of the oven.

And here it is on my plate. I mixed the rhubarb cordial with gin and tonic. This was suggested but did not seem very Swedish but tasted better than with vodka.

This meal was surprisingly great. I had seconds. Unusual but yummy use for our chickens.

This entry was posted in Recipes- farm, Swedish food. Bookmark the permalink.

4 Responses to Flygande Jakob

  1. Now that’s an assortment of ingredients/flavors I would NEVER have thought to put together! (And bananas don’t sound like a traditional Swedish ingredient!)

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    • Donna says:

      I never would have thought so either but I was intrigued enough to try it. Per Wikipedia it was created by Ove Jacobsson and first published in a Swedish cooking magazine Allt om mat in 1976.

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  2. Jeanne says:

    I agree with Michelle! That’s really an unusual combination of ingredients!!! I’m not sure I’ll try it. Do you think you’ll make it again?

    Like

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