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Fricassée De Poulet

A chicken fricassée featuring fillets wrapped in bacon, served with mushrooms, truffles, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Fricassée De Poulet

Ingredients

Directions

Prepare the chicken

  1. Cut off the chicken's legs and wings.

  2. Open the skin over the stomach to remove the fillets, keeping the joints.

  3. Carefully detach the fillets from the bone without damaging them.

  4. Cut the thighs, kidneys, and tail similarly.

  5. Pound the larger fillets lightly with a wet mallet without crushing the meat.

  6. Remove the skin in one motion using a knife.

  7. Trim any excess meat from the fillets.

  8. Extract the nerve from the fillet.

Cook

  1. Wrap the four large fillets with thin bacon and place them in a greased sauté pan.

  2. Place the four smaller fillets in a smaller, well-buttered pan, covering them with thin strips of bacon.

  3. Cook the large fillets until glazed and firm up the smaller fillets.

Serve

  1. Arrange the chicken pieces in the center of a serving dish, garnishing with crests, mushrooms, and truffles, and drizzle with sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Wraps the fillets, adding savoury fat and flavour while protecting the lean meat from drying out.
Butter
Adds fat and richness, and helps the smaller fillets brown gently in their pan.
Mushrooms
Add earthy flavour and moisture as a garnish alongside the chicken.
Truffles
Contribute a strong, aromatic flavour as a garnish.

The step that matters

Cook the large fillets until glazed. The fillets are lean and dry out quickly, so cooking them over steady heat until the surface glazes browns the outside while keeping the inside moist. Overcooking makes the meat tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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