I am pleased to introduce this Swedish dish that is very comforting, super delicious, and very easy to make. Perfect when you have to feed many people. The food of the ’70s has had a renaissance here at home.
Jacobsson introduced this dish in 1976; he worked with freight forwarding – hence the name Flying Jakob.
There are many varieties of this dish nowadays:
- Flying Lotta – contains chanterelle sauce.
- Floating Jacob – a vegetarian variant.
- Swimming Jacob – has fish instead of chicken.
The original recipe does not provide enough sauce for our taste here at home, so we make it a little different. Sometimes I use cream and chili sauce, and sometimes I make a regular base sauce which I then season with chili sauce, salad seasoning, salt, and pepper. You have to be careful with the salt because you later add salty nuts and crispy bacon. Good food to eat as leftovers, provided you have enough sauce. This sauce that I now make contains less fat than the original recipe but is just as good if not tastier if I may say so myself.
Pre-grilled chicken has risen in price considerably (at least here in Sweden), so if you want, you can use chicken parts from the freezer counter – either chicken fillet or other parts. Fry these but remember to remove both skin and bones.
You also use salad spice – it is excellent to mix it yourself instead of buying; you will find a simple recipe for salad spice at the end of this blog post.
You can dilute the sauce with more Milk until you get the desired consistency; you need to keep in mind that the sauce becomes thicker when it boils/simmers for a while in the oven.
Ingredients for 4 – 6 servings
1 whole grilled chicken (remove skin and bones)
1 web cut into smaller pieces
1 point bacon (140 g) crispy fried (50 g)
1.5 dl salted peanuts
50 grams of butter
30 grams of wheat flour
200 grams (2 – 2,5 dl) chili sauce
1 teaspoon salad seasoning (see recipe below)
1/4 of a tsp black pepper
3/4 teaspoon salt
1 tablespoon chicken stock (concentrated)
3 – 4 Tbsp Crème Fraiche
3 – 4 dl of Milk
- Heat the oven to 437° (F) (Convection oven 392°)
- Remove skin and bones from the chicken – most manageable if you do it while it is still hot. Place it in an ovenproof dish with high edges.
- Fry the bacon crispy – let it drain, and set it aside.
- Cut the banana into smaller pieces and place it on the chicken.
- Melt the butter and add the flour – whisk and let it fry for a short while.
- Add a little milk at a time and whisk well to avoid getting lumps.
- Then add the sour cream and spices. Take a little salt at a time.
- Season with one tablespoon of concentrated chicken stock.
- Taste and correct seasoning.
- Then let the sauce boil for a few minutes – correct the consistency by adding more milk or water if you want an even narrower dish.
- Pour the sauce over the chicken and banana mixture.
- Gratinate it in the oven for 20 – 25 minutes. With 10 minutes left, sprinkle with salted peanuts and the crispy bacon. Then, put it back in the oven.
Serve with rice and some salad.
Salad spice. The one you buy in the store also contains grape sugar. You can take 1 cream of regular granulated sugar in the mixture, but I do not think it is necessary. Instead, mix all ingredients in a small blender and mix well. Pour it into a jar. Store in the dark.
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cream ground black pepper
1/4 tsp chili flakes
Flying Jakob original recipe:
4 – 5 people
1 grilled chicken
0,5 tsp salad spice (Italian)
2 dl heavy cream
1 dl chili sauce
140 g bacon
0,5 dl salted peanuts