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Chicken Moskva

A chicken dish simmered in a sauce of green onions, tomatoes, sour cream, flour, and paprika.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Moskva

Time30 minutes

Ingredients

Directions

Brown the chicken

  1. Rub chicken with salt and pepper.

  2. Heat margarine; brown chicken on both sides.

  3. Add boiling water; cover and cook 30 minutes or until chicken is done.

  4. Remove chicken from pan; keep hot.

Make the sauce

  1. Add onions to the juices in pan; cook until soft. (Save a bit for garnish from the green tops.)

  2. Add tomatoes; cook until soft as mush; add thyme and parsley.

  3. Salt and pepper if needed.

  4. Mix sour cream, flour, paprika; add to onions and salt. Cook until thick.

  5. When the sauce does not thicken enough, pour it over the chicken anyway; it will still taste.

Serve

  1. Spoon sauce over chicken and serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together5,398 recipes

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

  5. Chicken + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together6,031 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
Forms the main dish; browning in fat adds savoury flavour and colour.
Sour cream
Adds creamy richness and a tangy flavour to the sauce.
Flour
Thickens the sauce as its starch swells in the hot liquid.
Tomato
Breaks down into the sauce, adding moisture, acidity and body.
Margarine
Carries heat for browning the chicken and adds richness.
Green onions
Softens in the pan juices, giving the sauce a mild onion sweetness.

The step that matters

Adding the sour cream mixture to the sauce. Sour cream can separate or curdle if it boils hard, so stir it in over gentle heat and avoid a vigorous boil. The flour helps stabilise it and thickens the sauce as its starch swells.

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (chicken, onion, parsley, sugar, pepper, cream, flour):

  1. Leekbetter flavor fit
  2. Potatobetter flavor fit
  3. Okrabetter flavor fit
  4. Tomatothe original

Fit is the average pairing score against chicken, onion, parsley, sugar, pepper, cream, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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