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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)

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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.

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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. 320)~72% of the text changedremovedadded
Kylling i cocotte. (Poulet en cocotte.) 1 stk kylling (ca. 1,2 kg). å 2 kyllinger 150 g gr. rå skinke (skjæres i terninger). 60 g gr. smør (eller salatolje til steking). eller olje 1 stk liten løk (finhakket). 2 ss champignon (grovhakket). spiseskjeer grovhakket champignons 2 stk tomater (flådde, i tykke skiver). salt. pepper. salt pepper 30 g gr. hvetemel (eltes med smør til smørbolle). 1 ss kalvekraft (pluss 1–2 dl til å spe med om nødvendig). Rens kyllingen spiseskjefull kalvekraft. Kyllingen rengjøres som vanlig, tørk den godt tørkes og skjær den opp skjæres op i passende stykker.. Krydre stykkene stykker. Stykkene krydres med salt og pepper og stek dem salt og stekes i smør smøret eller salatolje salatolje, til de er pent brune.. Finhakk løken, grovhakk brune. Løken hakkes fin, champignonen grovhakkes, og skjær skinken skjæres i terninger. Bland alt terninger; dette blandes sammen og stek det ristes noen minutter i 1 spiseskje skje smør. Hell det opp i en sil Helles op, så all væsken renner av.. Legg blandingen væske kan renne fra. Legges derefter lagvis med kyllingstykkene stykkene av kyllingen i en cocotte (ildfast gryte med lokk). Legg cocotte; øverst legges temmelig tykke skiver av de flådde tomatene øverst.. Legg på lokket, sett gryten tomater. Cocotten dekkes med lokk, settes i varm ovn (ca. 200 °C) og la den småsurre i småsurrer inntil 45 minutter, til kyllingen er mør.. Elt melet 3/4 time. Melet eltes sammen med 1 liten skje smør. Stikk små stykker av smørbollen smør, og småstykker herav stikkes ned i cocotten 15 minutter før anretningen, og spe med 1–2 dl kalvekraft dersom likeså 1 å 2 del. kalvekraft, hvis stuingen er for tykk.. Server kyllingen tykk. Kyllingen anrettes helst i cocotten, men den kan også legges opp op på et varmt fat.

Note on Modernised

Ingrediensliste og fremgangsmåte er satt sammen fra de to spaltene og fullført med teksten øverst på side 289. Mål er modernisert: desiliter for «del.», spiseskje for «ske»/«spiseskefuld». Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk; ovnstemperatur er anslått (ca. 200 °C for «meget varm ovn»/«varm ovn»). Salatolje er beholdt som alternativ til smør.

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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.

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