Coq Au Vin I

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

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

2. Pepper + clovetop 5% of all pairs
   Smell alikestrong
   Cooked together17,451 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

3. Carrot + clovetop 5% of all pairs
   Smell alikestrong
   Cooked together5,873 recipes

   Shared aroma: cuminaldehyde (Spicy, cumin).

4. Carrot + peppertop 6% of all pairs
   Smell alikestrong
   Cooked together14,555 recipes

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

5. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

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

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

What each ingredient does

Chicken

Provides the main meat, and its browned skin and surfaces build the dish's savoury flavour.

Flour

Coats the chicken and onions so the braising liquid thickens into a body-rich sauce.

Red wine

Adds acidity and depth, and braises the chicken into tender, moist meat.

Onion

Browns and softens, adding sweetness and aromatic depth to the sauce.

Carrot

Softens during braising, adding gentle sweetness and body to the sauce.

Mushrooms

Release their earthy flavour and moisture into the braising liquid as they cook.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (chicken, carrot, flour, pepper, mushroom, red wine, clove):

1. Capsicumfits better
2. Shallotfits better
3. Spinachfits better
4. Onionthe original

Fit is the average pairing score against chicken, carrot, flour, pepper, mushroom, red wine, clove. Candidates are from the same food group and used in at least 100 recipes.