Geranium Chicken with Artichokes

Geranium Chicken

Serves 4


  • 1 whole fresh free-range chicken or breast and legs from a whole chicken
  • 3 tbsp olive oil
  • 300 ml dry white wine
  • 6 leaves of lemon geranium, chopped
  • 6–12 hearts of artichoke
  • 2 baby fennel, cut in half

 For the salad

  • 1 purple carrot, peeled
  • 1 white carrot, peeled
  • 1 parsnip, peeled

Flower cress for garnishing.

How to do it

  1. Cut the breasts and legs and cut in half. Heat the oil in a pan and fry the chicken until golden. Add the white wine and the geranium. Salt to taste and cook for 15–20 minutes on medium heat. Cover with a lid.
  2. Add artichokes and baby fennel and cook for another 10 minutes.
  3. Prepare the salad. Use a slice mandoline and slice the carrots and parsnip thinly and soak in cold water.
  4. Serve the chicken with the thinly sliced, raw vegetables and garnish with flower cress.


This recipe was made as part of the Malmö episode.