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Chicken à la reine (poulet sauté à la reine)

Chicken à la reine from Erken's Stor kokebok (1914): chicken pieces are gently cooked in butter with truffle slices, cooked tender under a lid in the oven, and served with a sauce of reduced cream and white sauce stirred with crayfish butter, lemon juice, cayenne and asparagus tips.

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

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About the dish

One of several French-inspired sautéed chicken dishes in the chapter "Poultry and Game." The dish belongs to the finer party cuisine, with truffle, crayfish butter and asparagus tips as luxurious additions.

How to make it

  1. 1

    Cut up the chicken

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

  2. 2

    Cook in butter

    Melt 60 g butter in a sauté pan. Lightly salt the chicken pieces and add them together with the truffle slices. Let them cook gently in the butter without browning.

  3. 3

    Cook covered in the oven

    Put a lid on the pan, place it in a hot oven (about 180 °C (355 °F)) and let the chicken cook until tender, about 30–40 minutes.

  4. 4

    Deglaze the pan

    Take out the pan, pour off the butter and deglaze the pan with wine, mushroom stock or chicken bouillon. Let it reduce for a few minutes.

  5. 5

    The sauce

    Add the cream and white sauce and reduce by half. Take the pan off the heat and stir in the crayfish butter, lemon juice, cayenne and asparagus tips.

  6. 6

    Plating

    Place the chicken pieces in a slightly deep dish and pour the sauce over them.

Changes from the original

Amounts are given in modern units (dl, g, tbsp, tsp). The "wine, mushroom juice or chicken bouillon" for deglazing the pan is given as about 1 dl. Truffle, asparagus and white sauce have been estimated in amount where the original merely mentions them.

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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
Modernised → 1949 (proofread, p. 321)~81% of the text changedremovedadded
1 stk kylling (ca. 1,2 kg, delt Kylling à la reine. (Poulet sauté à la reine.) i passende stykker). à 2 kyllinger 60 g smør. 1 trøffel (i skiver, eller etter smak). 1,25 dl fløte. gr. smør trøfler 1½ del. fløte 3 ss spiseskjeer hvit saus. saus 50 g krepsesmør. 1 ts sitronsaft. gr. krepsesmør 1 teskje sitronsaft salt (etter smak). 1 knivsodd cayennepepper. 150 g aspargestopper (kokte). 1 dl hvitvin, champignonkraft eller hønsebuljong (til å skylle pannen). Rens kyllingen kajenne asparges Kyllingen rengjøres som vanlig, tørk den godt tørkes og del den opp skjæres op i passende stykker.. Smelt stykker. 60 g gr. smør smeltes i en sautépanne. Salt sautépannen, eller flat gryte, kyllingstykkene saltes lett og legg dem legges i sammen med trøffelskivene. La dem trekke tillikemed trøffelskivene, trekker i smøret uten å bli brune.. Legg lokk smøret, men skal ikke brunes. Lokk legges på pannen, sett den sautépannen, som settes i varm ovn (ca. 180 °C) ovn, og la kyllingen koke koker til den er mør, ca. 30–40 minutter.. Ta ut pannen, hell av mør. Når kyllingen er kokt, tas pannen ut, smøret helles fra, og skyll pannen skylles med litt vin, champignonkraft champignonsaft eller hønsebuljong. La det koke hønsebuljong; koker inn noen minutter.. Tilsett fløte minutter. Fløten og hvit saus, kok den hvite saus has i pannen, koker inn til det halve. Ta pannen halve, tas av varmen og rør inn krepsesmør, varmen, irøres krepsesmøret, sitronsaft, cayenne kajenne og aspargestopper.. Legg kyllingstykkene aspargestopper. Kyllingstykkene legges i et litt dypt fat fat, og hell sausen helles over.

Note on Modernised

Mengder er satt i moderne enheter (dl, g, ss, ts). «Vin, champignonsaft eller hønsebuljong» til å skylle pannen er angitt med ca. 1 dl. Trøffel, asparges og hvit saus er mengdeanslått der originalen bare nevner dem.

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Frequently asked questions

Should the chicken pieces be browned?
No. They are lightly salted and cooked gently in the melted butter together with the truffle slices, but should not be browned. They are then cooked tender under a lid in a hot oven.
What is used to deglaze the pan after cooking?
The butter is poured off, and the pan is deglazed with a little wine, mushroom juice or chicken bouillon. This is reduced for a few minutes before the cream and white sauce are added.
How is the sauce finished?
Cream and 3 tablespoons of white sauce are reduced by half. The pan is taken off the heat, and crayfish butter (50 g), 1 teaspoon of lemon juice and cayenne are stirred in – the sauce must not boil after this. Served with asparagus.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 289. Intended for 4 servings, with a total time of around 75 minutes.

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