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Marinade De Poulet En Friteau

A marinated chicken dish fried and served with fried eggs and a lemon‑parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Marinade De Poulet En Friteau

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Marinate

  1. Combine chicken pieces with oil, lemon juice, vinegar, salt, pepper, parsley, and onion in a bowl.

  2. Marinate for 2 hours.

Fry and serve

  1. Drain the chicken pieces and dust them with flour.

  2. Heat oil in a frying pan and fry the chicken until golden brown.

  3. Arrange the fried chicken on a platter and top with fried eggs.

  4. Serve with a sauce made of oil, lemon slices, parsley, tarragon, salt, pepper, and garlic on the side.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chicken
Provides the main protein, which browns and cooks through during frying.
Oil
Carries flavour in the marinade and conducts heat for frying the chicken.
Lemon juice
Acidity in the marinade brightens the flavour and tenderises the chicken's surface.
Vinegar
Adds acidity to the marinade, adding sharpness and helping to tenderise the meat.
Flour
Dusting creates a dry surface that browns crisply when fried.

The step that matters

Fry the chicken until golden brown. The surface must be dry and the oil hot enough, or the flour coating will steam and absorb oil instead of browning and crisping. Drain well after marinating so excess moisture does not cool the oil.

Swap the onion

How well each one fits the dish's main ingredients (chicken, lemon, vinegar, pepper, parsley, flour, egg):

  1. Shallotfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against chicken, lemon, vinegar, pepper, parsley, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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