Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chicken en cocotte (poulet en cocotte)

Chicken en cocotte from Erken's Stor kokebok (1914): chicken pieces are browned in butter, layered in a closed ovenproof pot with fried onion, mushroom and diced ham, topped with tomato slices and gently braised in the oven for about 45 minutes. Thickened at the end with a beurre manié and moistened with veal stock; served in the pot.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 288 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Poultry and Game" in Stor kokebok (1914). The page is set in two columns, and the OCR has mixed up the texts: at the top of the page is the end of a recipe that begins on the previous page (chicken with rice and tomatoes), and the heading "Chicken à la parisienne" appears without its own continuous text. The method with ham, onion, mushrooms, tomatoes and cocotte belongs to this recipe, which continues at the top of page 289. A cocotte is a tight-fitting ovenproof pot with a lid.

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

    Brown the chicken

    Season the pieces with salt and pepper and fry them in butter or salad oil until nicely browned.

  3. 3

    Fry the filling

    Finely chop the onion, coarsely chop the mushroom and cut the ham into cubes. Mix everything and fry it for a few minutes in 1 tablespoon of butter. Turn it into a strainer so all the liquid drains off.

  4. 4

    Fill the cocotte

    Layer the mixture with the chicken pieces in a cocotte (ovenproof pot with a lid). Place rather thick slices of the peeled tomatoes on top.

  5. 5

    Braise in the oven

    Put on the lid, place the pot in a hot oven (about 200 °C (390 °F)) and let it braise gently for up to 45 minutes, until the chicken is tender.

  6. 6

    Thicken the liquid

    Knead the flour together with 1 small spoon of butter. Drop small pieces of the beurre manié into the cocotte 15 minutes before serving, and moisten with 1–2 dl veal stock if the stew is too thick.

  7. 7

    Serve

    Serve the chicken preferably in the cocotte, but it can also be arranged on a warm platter.

Changes from the original

The ingredient list and method have been assembled from the two columns and completed with the text at the top of page 289. Measurements have been modernized: deciliter for "del.", tablespoon for "ske"/"spiseskefuld." The method has been divided into numbered steps and written in modern Norwegian; oven temperature has been estimated (about 200 °C (390 °F) for "very hot oven"/"hot oven"). Salad oil has been kept as an alternative to butter.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 288) → 1949 (korrekturlest, s. 320)~38% av teksten endretfjernetlagt til
Kylling i cocotte. (Poulet en cocotte.) 1 kylling å 2 kyllinger 150 gr. raa rå skinke 60 gr. smør eller olje 1 liten løk 2 spiseskeer spiseskjeer grovhakket champignons 2 tomater salt pepper 30 gr. hvetemel 1 spiseskefuld spiseskjefull kalvekraft. Kyllingen rengjøres som vanlig, tørres tørkes og skjæres op i passende stykker. Stykkerne Stykkene krydres med pepper og salt og stekes i smørret smøret eller salatolje, til de er pent brune. Løken hakkes fin, champignonsen grovhakkes champignonen grovhakkes, og skinken skjæres i terninger; dette blandes sammen og ristes nogen noen minutter i 1 ske skje smør. Heldes Helles op, saa al så all væske kan rinde renne fra. Lægges Legges derefter lagvis med stykkerne stykkene av kyllingen i en cocotte; øverst lægges legges temmelig tykke skiver av de flaadde flådde tomater. Cocotten dækkes dekkes med lok, sættes lokk, settes i varm ovn og smaasurrer indtil ¾ småsurrer inntil 3/4 time. Melet eltes sammen med 1 liten ske skje smør, og smaastykker småstykker herav stikkes ned i cocotten 15 minutter før anretningen, likesaa likeså 1 à å 2 del. kalvekraft, hvis stuingen er for tyk. tykk. Kyllingen anrettes helst i cocotten, men kan ogsaa lægges også legges op paa på et varmt fat.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is a cocotte, and can I use something else?
A cocotte is an ovenproof pot with a tight-fitting lid that withstands the oven. If you don't have one, you can use a cast-iron or clay pot with a lid – the important thing is that the chicken braises gently, tightly covered, in a hot oven.
How long should the chicken stay in the oven?
After the pieces are browned and layered with the ham, onion and mushroom mixture and the tomato slices, the cocotte is covered with a lid and placed in a hot oven where it braises gently for up to ¾ hour (45 minutes). Total time including preparation is around 80 minutes.
Which ingredients are needed for 4 servings?
1 chicken, 150 g raw ham, 60 g butter, 1 small onion, 2 tablespoons coarsely chopped mushroom, 2 tomatoes, salt, pepper, 30 g wheat flour and 1 tablespoon veal stock. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 288.
Why should the filling mixture be drained?
Onion, mushroom and diced ham are sautéed for a few minutes in 1 spoon of butter and then turned out so all the liquid can drain off. That way the dish doesn't become watery, and the flavor stays concentrated in the pot.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!