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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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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. 322)~79% of the text changedremovedadded
1 stk kylling (ca. 1–1,2 kg). à 2 kyllinger salt 60 g smør. 0,25 dl gr. smør 1½ del. hvitvin (til å skylle pannen). 0,25 dl 1½ del. brun saus. 0,25 dl tomatpuré. 1 stk aubergine (mengde ikke oppgitt i originalen). saus 1¾ del. tomatpuré aubergines 4 stk tomater (flådde og hakkede). salt og pepper. smør til steking av tomater og aubergine. Rens kyllingen tomater. Kyllingen rengjøres som vanlig, tørk den godt tørkes og del den opp skjæres op i passende stykker.. Smelt smøret stykker. Smøret smeltes i en sautépanne sautépannen og gjør det gjøres meget varmt varmt, uten at det brunes. Strø å brunes, kyllingstykkene strøes med litt salt og legg dem legges i pannen. La Man lar dem brune raskt, og hurtig brunes, vend dem av og til så til, forat de blir kan bli jevnt brune over det hele.. Legg lokk hele. Lokk legges på pannen og sett den pannen, som settes i varm ovn (ca. 175 °C). La kyllingen trekke sakte ovn, småtrekker til den kyllingen er mør, ca. 20–30 minutter.. Ta opp kyllingstykkene, hell av mør. Stykkene legges op, smøret helles fra, og skyll pannen skylles med vinen. Kok vinen, koker inn til det halve, tilsett brun tilsettes den brune saus og tomatpuré og kok tomatpuréen, koker inn i 10 minutter.. Kok minutter. Kyllingen legges op på fat og omgis med de flådde, hakkede tomatene i smør. Skjær auberginen tomater, kokt i smør, samt fine skiver, krydre skiver av aubergines (om man har), krydret med salt og pepper og stek dem i smør.. Legg kyllingen på fat og omgi den med tomatene salt og auberginskivene. Hell sausen ristet i smør. Sausen helles over kjøttet og server straks. kjøttet.

Note on Modernised

Mengder er oppgitt i moderne mål (desiliter, gram, spiseskjeer), «del.» er tolket som desiliter. Fremgangsmåten er delt i nummererte trinn, og ovnstemperatur er anslått (ca. 175 °C) siden originalen bare sier «varm ovn». Mengde aubergine er anslått til 1 stk., da originalen ikke oppgir mengde.

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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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