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Chicken à la cardinal (poulet sauté à la cardinal)

Chicken à la cardinal from Erken's Stor kokebok (1914): chicken pieces are braised tender in the oven with butter and blanched leek, mushrooms are added toward the end, and the dish is served with a cream-thickened butter sauce cooked on chicken stock with peppercorns, parsley, and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 289 (falt i det fri)

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About the dish

Yet another sautéed chicken dish in the chapter "Poultry and Game," here with leek and mushrooms and a rich, cream-thickened chicken sauce. The recipe begins at the bottom of page 289 and is completed at the top of page 290.

How to make it

  1. 1

    Cut up the chicken

    Clean the chicken as usual, dry it, and cut it into suitable pieces.

  2. 2

    Prepare the leek

    Slice the white part of 2 leeks and let them sweat in 20 g butter for 5 minutes.

  3. 3

    Put the chicken in the pan

    Melt 60 g butter in a sauté pan, put in the chicken pieces, sprinkle over a little salt, and add the blanched leek.

  4. 4

    Braise tender in the oven

    Put a lid on the pan and place it in the oven (about 175 °C (345 °F)). Let it braise gently until the chicken is tender, about 35–45 minutes. A few minutes before plating, add the coarsely chopped mushrooms.

  5. 5

    Deglaze the pan

    Lift the chicken pieces onto a slightly deep platter and keep them warm. Deglaze the pan with wine, mushroom stock, or veal broth, cook down for a few minutes, and pour off the liquid to use in the sauce.

  6. 6

    Make the sauce

    Melt 60 g butter, add the peppercorns, parsley sprig, and flour, and stir over low heat for 10 minutes. Thin with the chicken stock and the liquid from the pan, and bring to a boil.

  7. 7

    Finish

    Whisk in the lemon juice, salt, and cream. Remove the parsley and peppercorns, fold the leek and mushrooms into the sauce, and pour it all over the chicken.

Changes from the original

Measurements have been converted to modern units (dl, g). The butter quantity has been split as the original assumes: 60 g in the sauté pan and 20 g for the leek. "A little wine, mushroom liquid, or veal broth" is estimated at 1 dl. Unclear OCR for the cream quantities is interpreted as 3/4 dl for the chicken and 2 1/2 dl for the sauce.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 289) → 1949 (korrekturlest, s. 321)~42% av teksten endretfjernetlagt til
1 kylling Kylling à la Cardinal. (Poulet sauté à la Cardinal) i à 2 kyllinger salt 2 purrer 80 gr. smør 12 champignons 3/4 ¾ del. fløte fløte. Saus: 60 gr. smør 30 gr. hvetemel 4 del. hønsekraft 2 1/2 2½ del. fløte 2 pepperkorn en 1 kvast persille saft av 1/4 citron ½ sitron salt. Kyllingen rengjøres som vanlig, tørres tørkes og skjæres op i passende stykker. 60 gr. smør smeltes i sautépanden, kyllingstykkerne lægges sautépannen, eller flat gryte, kyllingstykkene legges heri, strøes med litt salt, tilsættes tilsettes det hvite av 2 purrer, som er skaaret skåret i skiver og har trukket i 20 gr. smør i 5 minutter. Panden dækkes minutten. Pannen dekkes til og sættes settes i ovnen. Smaasurrer, Småsurrer til kyllingen er mør. Nogen Noen minutter før anretningen haves has de grovhakkede champignons i. Kyllingstykkerne lægges Kyllingstykkene legges op paa på et litt dypt fat. Panden Pannen skylles med litt vin, champignonsaft eller kalvebuljong, kalfvebuljong, koker ind nogen inn noen minutter, heldes helles op og benyttes i sausen. Til sausen smeltes smørret, tilsættes smøret, tilsettes pepperkorn, persillekvasten og melet, røres over svak varme i 10 minutter, spædes spes med kraften, gives gis et opkok. Citronsaft, Sitronsaft, salt og fløten vispes i; purren og champignonerne vandes champignonene varmes i sausen, og alt heldes helles over kyllingen. Serveres med blomkål og revne gulerøtter.

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Frequently asked questions

How long does the dish take?
Reckon around 90 minutes in all. The chicken pieces braise gently in a covered sauté pan in the oven until tender, and the mushrooms go in a few minutes before plating.
What is the leek used for?
Only the white part of 2 leeks, cut into slices. The leek first sweats in 20 g butter for 5 minutes before being added to the chicken pieces frying in 60 g butter.
What is the sauce made of?
A butter-based roux sauce of 60 g butter and 30 g wheat flour, thinned with 4 dl chicken stock and 2 1/2 dl cream, flavored with 2 peppercorns, a sprig of parsley, the juice of 1/4 lemon, and salt. The pan is deglazed with a little wine, mushroom liquid, or veal broth.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 289, where it is called poulet sauté à la cardinal.

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