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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 314) → 1914 (proofread, p. 282)~33% of the text changedremovedadded
(Poularde à la bonne femme.) 1 ung høne eller 2 kyllinger 100 gr. smør 1 løk 1 gulerot salt pepper 80 gr. hvetemel 1 l. kjøttkraft kjøtkraft 1 kg. tomater eller ¾ 1/4 l. tomatpuré 12 champignons 1 spiseskje spiseske finhakket persille. persille Den rensede, utvannede utvandede høne skjæres op i stykker som til frikasse. Smøret frikassé. Smørret smeltes, irøres den rensede, i skiver skårne skaarne løk og gulerot, trekker trækker i smøret smørret i 5 minutter under omrøren. Hønestykkene Hønsestykkerne krydres med salt og pepper og trekker trækker i smøret smørret i 5 minutter; melet strøes over, kraften tilsettes tilsættes samt de flådde, flaadde, opbrukne tomater eller tomatpuréen; omrøres omrøres, til det koker, småkoker smaakoker derefter under lokk lok, til hønen er mør. Champignons og finhakket persille has haves i samt pepper og salt efter smak. Anrettes på paa et litt dypt fat. Er sausen for tykk, spes tyk, spædes med litt kjøttkraft. kjøtkraft.

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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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