Apricot-glazed Chicken

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. Peach + apricottop 1% of all pairs
   Smell alikestrong
   Cooked together342 recipes

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

2. Garlic + parsleytop 4% of all pairs
   Smell alikestrong
   Cooked together9,308 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

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

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

4. Butter + white winetop 9% of all pairs
   Smell alikemoderate
   Cooked together5,083 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

5. White wine + apricottop 11% of all pairs
   Smell alikemoderate
   Cooked together106 recipes

   Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Chicken pieces

Forms the main protein, becoming tender as it bakes slowly in the covered pan.

Apricot jam

Adds sweetness and a glossy coating that browns and thickens on the chicken.

Dried peaches

Soften in the pan juices, adding fruity sweetness and a chewy texture.

Golden raisins

Plump in the pan juices, adding sweetness and chewy texture to the dish.

Dry white wine

Adds moisture and acidity, creating pan liquid for basting and balancing the sweetness.

Butter

Adds fat and richness, helping the chicken skin brown and stay moist.

The step that matters

Swap the raisin

How well each one fits the dish's main ingredients (chicken, garlic, peach, butter, white wine, apricot, parsley):

1. Plumfits better
2. Lemonfits better
3. Cherryfits better
4. Raisinthe original

Fit is the average pairing score against chicken, garlic, peach, butter, white wine, apricot, parsley. Candidates are from the same food group and used in at least 100 recipes.