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Chicken à la parisienne

Chicken à la parisienne from Erken 1914: chicken pieces are browned in butter with onion, rice is browned separately, everything is baked together with tomatoes, bay leaf and boiling meat stock in high heat for about 1 hour; served with rice, stuffed tomatoes and herbs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 287 (falt i det fri)

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About the dish

An oven-baked chicken and rice dish in the French style from the poultry and game chapter of Stor kokebok (1914). Erken emphasizes the plating: rice along the platter, the chicken pieces around it, and hollowed-out tomatoes filled with vegetables or forcemeat as garnish.

How to make it

  1. 1

    Prepare the chicken

    Clean the chicken in the usual way, dry it and cut it into suitable pieces. Season with salt and pepper.

  2. 2

    Brown the chicken

    Fry the chicken pieces nicely brown in butter together with the chopped onion.

  3. 3

    Brown the rice

    Brown the rice separately in about 50 g butter until golden brown.

  4. 4

    Assemble the pot

    Put the rice together with the chicken in a pot, add the bay leaf and the peeled, coarsely cut tomatoes.

  5. 5

    Bake in the oven

    Pour on the boiling meat stock and put the pot in a very hot oven for about 1 hour, or until the chicken is tender.

  6. 6

    Adjust the rice

    If the rice has cooked too dry, pour over 1 dl veal stock and stir gently with a fork.

  7. 7

    Plating

    Arrange the rice lengthwise on an oblong platter and place the chicken pieces around it. Set hollowed-out tomatoes filled with vegetables or forcemeat on top of the rice, and arrange lettuce and parsley or chervil leaves around the edge.

Changes from the original

Measurements have been converted to modern units (g, dl, l, tsp). Chopped onion (1 tsp in the original) has been kept as a small amount. The veal stock for moistening the rice has been listed in the ingredient list. The filling for the tomatoes is given as an optional accompaniment.

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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. 320) → 1914 (proofread, p. 287)~38% of the text changedremovedadded
Kylling å la parisienne. (Poulet å la parisienne.) 1 å 2 kyllinger kylling salt pepper 100 gr. smør 1 teskje teske hakket løk 100 gr. risengryn 1 lite litet laurbærblad 4 tomater 1 l. kjøttkraft. kjøtkraft. Kyllingen rengjøres som vanlig, tørkes, tørres, skjæres op i passende stykker, krydres med pepper og salt og stekes pent brun i smøret. smørret. Risengrynene brunes for sig i 50 gr. smør; når naar de er gyllenbrune, legges gyldenbrune, lægges de sammen med kyllingen, tillikemed laurbærbladet og de avskallede, grovt opskårne opskaarne tomater. Den kokende kjøttkraft helles på, kjøtkraft heldes paa, og gryten settes sættes i meget varm ovn 1 time, time eller til kyllingen er mør. Risen overhelles overheldes med 1 del. kalvekraft, hvis den har kokt for tørr, tør, røres om med en gaffel. Anrettes langsefter på paa et avlangt fat, kyllingsstykkene legges kyllingstykkerne lægges omkring, uthulte uthulede tomater, fylt fyldt med forskjellige grønnsaker grønsaker eller farse, farce, stilles op på oppaa risen, salat og persille eller kjørvelblade legges lægges omkring.

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Frequently asked questions

How is the rice prepared in this dish?
The rice grains (100 g) are browned separately in 50 g butter until golden brown. They are then placed together with the browned chicken pieces, the bay leaf and the peeled, coarsely cut tomatoes, and boiling meat stock (1 liter) is poured on.
How long should the dish stay in the oven?
The pot is put in a very hot oven for about 1 hour, or until the chicken is tender. The total time including preparation is around 100 minutes.
What do I do if the rice becomes too dry?
According to the recipe, the rice is topped with 1 deciliter of veal stock if it has cooked too dry, and stirred with a fork.
How is Chicken à la parisienne plated?
The rice is arranged lengthwise on an oblong platter, with the chicken pieces placed around it, together with hollowed-out tomatoes. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 287.

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