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Chicken with tomatoes (poulet sauté aux tomates)

Erken's French-inspired chicken with tomatoes (poulet sauté aux tomates) from 1914: the chicken is cut up, browned in butter in a sauté pan and finished under a lid in the oven. The pan is deglazed with white wine, reduced and combined with brown sauce and tomato purée. Served surrounded by tomatoes cooked in butter and eggplant slices fried in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 290 (falt i det fri)

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About the dish

One of the French-inspired chicken dishes in the poultry and game chapter of Stor kokebok (1914). Erken gives the French name, poulet sauté aux tomates, alongside the Norwegian one, as she does with the finer dishes intended for party fare.

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 pieces

    Melt the butter in a sauté pan and make it very hot without browning it. Sprinkle the chicken pieces with a little salt and place them in the pan. Let them brown quickly, and turn them occasionally so they brown evenly all over.

  3. 3

    Finish in the oven

    Put a lid on the pan and place it in a hot oven (about 175 °C (345 °F)). Let the chicken cook slowly until tender, about 20–30 minutes.

  4. 4

    Make the sauce

    Take out the chicken pieces, pour off the butter and deglaze the pan with the wine. Reduce by half, add the brown sauce and tomato purée and reduce for 10 minutes.

  5. 5

    Accompaniments

    Cook the peeled, chopped tomatoes in butter. Cut the eggplant into fine slices, season with salt and pepper and fry them in butter.

  6. 6

    Plating

    Place the chicken on a platter and surround it with the tomatoes and eggplant slices. Pour the sauce over the meat and serve at once.

Changes from the original

Amounts are given in modern measures (deciliter, gram, tablespoons), "del." is interpreted as deciliter. The method has been divided into numbered steps, and oven temperature has been estimated (about 175 °C (345 °F)) since the original only says "hot oven." The amount of eggplant has been estimated at 1 piece, as the original does not give an amount.

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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. 290) → 1949 (korrekturlest, s. 322)~38% av teksten endretfjernetlagt til
1 kylling à 2 kyllinger salt 60 gr. smør ¼ 1½ del. hvitvin ¼ 1½ del. brun saus ¼ 1¾ del. tomatpuré aubergines 4 tomater. Kyllingen rengjøres som vanlig, tørres tørkes og skjæres op i passende stykker. Smørret Smøret smeltes i sautépanden sautépannen og gjøres meget varmt, uten at å brunes, kyllingstykkerne kyllingstykkene strøes med litt salt og lægges legges i panden. pannen. Man lar dem hurtig brunes, vend dem av og til, forat de kan bli jevnt brune over det hele. Lok lægges paa panden, Lokk legges på pannen, som sættes settes i varm ovn, smaatrækker, småtrekker til kyllingen er mør. Stykkerne lægges Stykkene legges op, smørret heldes smøret helles fra, og panden pannen skylles med vinen, koker ind inn til det halve, tilsættes tilsettes den brune saus og tomatpuréen, koker ind inn i 10 minutter. Kyllingen lægges legges op paa på fat og omgives omgis med de flaadde, flådde, hakkede tomater, kokt i smør, samt fine skiver av aubergines, aubergines (om man har), krydret med pepper og salt og ristet i smør. Sausen heldes helles over kjøttet.

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Frequently asked questions

How is the chicken best browned?
Melt 60 g butter in the sauté pan and make it very hot without browning it. Sprinkle the chicken pieces with a little salt, place them in the pan and turn them occasionally, so they brown evenly all over.
How does the chicken become tender?
Put a lid on the pan and place it in a hot oven, where it cooks gently until the chicken is tender. The total time for the dish is about 70 minutes.
How is the sauce made?
Take out the chicken pieces, pour off the butter and deglaze the pan with ¼ part white wine. Reduce by half, add ¼ part brown sauce and ¼ part tomato purée, and reduce for 10 minutes.
What is served with it?
The chicken is placed on a platter and surrounded with 4 peeled, chopped tomatoes. The recipe also mentions eggplants as an accompaniment. Source: Henriette Schønberg Erken's Stor kokebok (1914), p. 290.

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