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Chicken Casserole

A baked chicken casserole with onion, garlic, butter, flour, Worcestershire sauce, and spices.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Casserole

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Chicken Casserole

Ingredients

Directions

Prepare the chicken

  1. Dress and cut up one grown chicken, dust lightly with flour, and fry in half cup of hot drippings until slightly browned on both sides.

  2. Dice one small onion and one clove of garlic in the bottom of the casserole.

Make the sauce and bake

  1. Place the chicken in the casserole and add one tablespoonful of butter, dust with black pepper and a dash of red pepper if liked.

  2. Make a paste of one tablespoonful of flour and two tablespoonfuls of Lea and Perrin's Worcestershire sauce, about consistency of cream.

  3. Pour the paste over the chicken, add the drippings used for frying and enough boiling water to barely cover all.

  4. Put a cover on the casserole, set it in the oven, and cook for one hour without looking at it.

Nutrition, whole recipe (rough)

791Calories
46 gProtein
17 gFat
110 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Drippingnot in our table0

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

By New Orleans Federation of Clubs. 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

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

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Chicken
Browning in hot drippings gives color and flavor, and slow covered cooking keeps the meat moist and tender.
Flour
Dusted on the chicken and mixed into the paste, it thickens the sauce as it cooks.
Lea and perrin's worcestershire sauce
Adds savory, tangy depth to the paste that coats the chicken.
Butter
Adds richness and fat that carries flavor and helps the chicken brown.

The step that matters

Frying the chicken until browned on both sides. Browning creates flavor through the Maillard reaction. Pale chicken yields a bland casserole, and crowding the pan steams the pieces instead of browning them.

Swap the clove

How well each one fits the dish's main ingredients (garlic, butter, flour, pepper, chicken, onion):

  1. Thymefits better
  2. Parsleyfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against garlic, butter, flour, pepper, chicken, onion. 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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