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Fricassee De Poulet Aux Truffes

A French chicken fricassée cooked with mushrooms, truffles, broth, and cream.

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 ↓

Fricassee De Poulet Aux Truffes

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.

  1. In a large skillet, melt the butter over medium heat.

  2. Add the chicken pieces and cook until browned on all sides.

  3. Stir in the mushrooms and truffles, cooking for another 5 minutes.

  4. Pour in the chicken broth and bring to a simmer.

  5. Reduce heat and stir in the heavy cream, cooking until thickened.

  6. Season with salt and pepper, and garnish with fresh parsley before serving.

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

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

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

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

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

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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 and savory meaty flavor of the dish.
Butter
Adds richness and helps brown the chicken in the skillet.
Mushrooms
Contribute earthy savory flavor and moisture as they cook.
Truffles
Add a strong, aromatic earthy flavor to the sauce.
Chicken broth
Forms the liquid base of the sauce and carries flavor.
Heavy cream
Adds fat and body, thickening the sauce as it reduces.

The step that matters

Stirring in the heavy cream at reduced heat. Cream can curdle or split if it boils hard, so reducing the heat before adding it keeps the sauce smooth while it thickens gently.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, butter, mushroom, truffle, cream, pepper):

  1. Thymefits better
  2. Garlicfits better
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against chicken, butter, mushroom, truffle, cream, pepper. 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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