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Chicken à la bonne femme (poularde à la bonne femme)

Chicken fricassee à la bonne femme: a jointed young hen is simmered in butter with onion and carrot, thickened with flour and cooked tender in meat stock with tomatoes, and finished with mushrooms and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 282 (falt i det fri)

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About the dish

From the poultry and game chapter in «Stor kokebok» (1914). A French-inspired chicken fricassee in tomato sauce – «bonne femme» refers to the simple, homely kitchen, but the dish is nonetheless typical of Erken's party food.

How to make it

  1. 1

    Prepare the hen

    Clean the hen and let it soak in cold water. Joint it into pieces as for a fricassee.

  2. 2

    Vegetables in the butter

    Melt the butter and stir in the sliced onion and carrot. Let them sweat in the butter for 5 minutes, stirring.

  3. 3

    Brown the hen

    Season the chicken pieces with salt and pepper and let them sweat in the butter for 5 minutes.

  4. 4

    Sauce

    Sprinkle the flour over, add the stock and the peeled, cut-up tomatoes (or the tomato purée). Stir until it boils.

  5. 5

    Simmer

    Let the dish simmer under a lid until the hen is tender.

  6. 6

    Finish

    Add the mushrooms and finely chopped parsley, and season with salt and pepper. If the sauce is too thick, thin it with a little meat stock.

  7. 7

    Serving

    Arrange in a slightly deep dish.

Changes from the original

Measurements are modernized (dl/g/tablespoon), «utvandet» (soaked) is explained as soaking in cold water, and the method is divided into steps. The amount of mushrooms is given in pieces as in the original.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 282) → Modernised~76% of the text changedremovedadded
1 stk ung høne eller (eller 2 kyllinger kyllinger). 100 gr. smør g smør. 1 stk løk (i skiver). 1 gulerot salt pepper stk gulrot (i skiver). 80 gr. hvetemel g hvetemel. 1 l. kjøtkraft l kjøttkraft. 1 kg. kg tomater eller 1/4 l. tomatpuré (eller 2,5 dl tomatpuré). 12 champignons stk champignon. 1 spiseske ss finhakket persille Den rensede, utvandede høne skjæres op persille. salt (etter smak). pepper (etter smak). Rens hønen og la den vannes ut i kaldt vann. Del den opp i stykker som til frikassé. Smørret smeltes, irøres den rensede, i skiver skaarne frikassé.. Smelt smøret og rør inn løk og gulerot, trækker gulrot i smørret skiver. La dem trekke i smøret i 5 minutter under omrøren. Hønsestykkerne krydres omrøring.. Krydre hønsestykkene med salt og pepper og trækker la dem trekke i smørret smøret i 5 minutter; minutter.. Strø melet strøes over, tilsett kraften tilsættes samt og de flaadde, opbrukne tomater eller tomatpuréen; omrøres, flådde, oppdelte tomatene (eller tomatpuréen). Rør til det koker, smaakoker derefter koker.. La retten småkoke under lok, lokk til hønen er mør. Champignons mør.. Tilsett champignon og finhakket persille haves i samt pepper persille, og smak til med salt efter smak. Anrettes paa et litt dypt fat. og pepper. Er sausen for tyk, spædes tykk, spes den med litt kjøtkraft. kjøttkraft.. Anrett i et litt dypt fat.

Note on Modernised

Mål er modernisert (dl/g/spiseskje), «utvandet» er forklart som utvanning i kaldt vann, og fremgangsmåten er delt i trinn på moderne norsk. Mengden champignon er angitt i stykker som i originalen.

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Frequently asked questions

How long does the dish take?
Expect around 2 hours in all. The onion and carrot sweat in the butter for 5 minutes, the chicken pieces for 5 minutes, and then it simmers under a lid until the hen is tender – the time varies with the bird's age.
Can I use chicken instead of hen?
Yes. The recipe specifies 1 young hen or 2 chickens. Chickens become tender more quickly, so shorten the simmering.
Do I have to use fresh tomatoes?
No. You can use 1 kg peeled, cut-up tomatoes or 1/4 liter tomato purée, which is added together with the stock.
How is the hen jointed?
The cleaned and soaked hen is cut into pieces as for a fricassee, and seasoned with salt and pepper before it sweats in the butter.

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