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Chicken with Green Peas

A chicken dish cooked with green peas, butter, flour, sugar, salt, and dill.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken with Green Peas

Ingredients

Directions

Prepare and brown

  1. Clean and wash the chicken and cut into pieces.

  2. Fry in butter until yellow.

  3. Add the flour and fry until yellow.

Simmer

  1. Then add 1/2 cup water, salt, sugar and peas.

  2. Let simmer, covered, and when almost ready, add the chopped dill.

Nutrition, whole recipe (rough)

837Calories
48 gProtein
17 gFat
119 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Pea1/2 cup (72g)62
Sugar1 tbsp (12.5g) granulated49
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Peas + dilltop 14% of all pairs
    Smell alikemoderate
    Cooked together116 recipes

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

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + dilltop 15% of all pairs
    Smell alikemoderate
    Cooked together639 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 meat that the dish is built around.
Green peas
Add sweetness, a tender texture and fresh color to the finished dish.
Butter
Adds fat and richness, and helps the chicken brown as it fries.
Flour
Browns in the butter and helps thicken the liquid into a light sauce.
Sugar
Adds a little sweetness that balances the savory chicken and salt.
Dill
Adds a fresh, herbal aroma when stirred in near the end.

The step that matters

Frying the flour until yellow. Cooking flour in the hot butter until it turns golden removes its raw, pasty taste and lets it thicken the liquid smoothly. Stopping too early leaves a floury flavor, and burning it gives a bitter taste.

Swap the dill

How well each one fits the dish's main ingredients (chicken, peas, butter, flour, sugar):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Tarragonfits better
  4. Dillthe original

Fit is the average pairing score against chicken, peas, butter, flour, sugar. 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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