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Marinade De Volaille

Marinated chicken pieces are coated in batter and fried, served with fried parsley garnish and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Marinade De Volaille

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. Marinate the chicken pieces in a bowl with vinegar, salt, and pepper for 1 hour.

  2. Drain the chicken pieces.

Fry

  1. Heat the frying oil in a small frying pan.

  2. Dip each piece of chicken in the batter.

  3. Fry the chicken until golden brown as instructed in the frying chapter.

Serve

  1. Arrange the fried chicken on a platter lined with a napkin.

  2. Garnish with fried parsley and serve with tomato sauce 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  4. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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; the marinade lightly flavours the pieces before frying.
Vinegar
Adds acidity to the marinade, which gives the chicken a slightly tangy flavour.
Batter
Forms a crisp, golden coating that protects the chicken while it fries.

The step that matters

Frying the chicken until golden brown. Oil must be hot enough for the batter to set and brown quickly; if it is too cool, the coating absorbs excess oil and turns greasy, and if the chicken is not cooked through the centre stays underdone.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, vinegar, pepper, tomato, sauce):

  1. Garlicfits better
  2. Tarragonfits better
  3. Basilfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, vinegar, pepper, tomato, sauce. 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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