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Poulet Aux Olives

A roasted chicken flavored with garlic, breadcrumbs, glaze, lemon, red currant jelly, stock, and stuffed olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Poulet Aux Olives

Ingredients

Directions

Prepare the chicken

  1. Dust the chicken lightly with spiced pepper and set aside.

  2. In a large bag, combine butter or oil, notched garlic, and breadcrumbs.

  3. Add the chicken to the bag and place it on the grid in the oven.

  4. Cook for 30 minutes, then carefully drain the chicken.

  5. Remove the garlic and pour off excess grease from the breadcrumbs.

Make the sauce and serve

  1. In a clean bag, combine the remaining gravy, glaze, lemon juice, red currant jelly, and stock.

  2. Fold the bag and heat until very hot.

  3. Add the stuffed olives to the bag and heat for 5 minutes.

  4. Pour the mixture over the chicken and garnish with straw potatoes or spinach.

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. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

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

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

What each ingredient does

Chicken
Provides the main body of the dish, cooked through in the oven while the bag keeps it moist.
Butter or oil
Carries the garlic and breadcrumbs and adds fat for richness and browning.
Breadcrumbs
Soak up the fat in the bag and form a crisp, lightly browned coating.
Red currant jelly
Adds sweetness and body to the sauce and helps it glaze the chicken.
Lemon juice
Adds acidity that brightens the rich gravy and glaze.
Stuffed olives
Add a salty, briny flavour to the sauce as they heat through.

The step that matters

Heating the sauce bag until very hot. Gently heating the sauce with the jelly and glaze lets them melt and combine smoothly. Overheating can scorch the sugars in the jelly and glaze, giving a bitter, burnt taste.

Swap the red currant

How well each one fits the dish's main ingredients (chicken, butter, clove, garlic, lemon, olive, potato):

  1. Avocadofits better
  2. Limefits better
  3. Coconutfits better
  4. Red currantthe original

Fit is the average pairing score against chicken, butter, clove, garlic, lemon, olive, potato. 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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