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Crkamkd Chicken

Creamed chicken with mushrooms in a butter, flour, broth, and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Crkamkd Chicken

Ingredients

Directions

Cook the chicken

  1. Slowly simmer the chickens with a little salt until tender.

  2. Drain the chicken.

  3. Boil the cooking liquid down to ½ pint.

  4. Once cool, cut the chicken into dice shapes.

Prepare the mushrooms

  1. Drain the mushrooms and cut them into quarters.

Make the sauce

  1. In a saucepan, melt the butter.

  2. Add the flour and stir until smooth.

  3. Add the broth and cream.

  4. Boil until thickened.

Combine and heat

  1. Stir in the chicken and mushrooms.

  2. Season to taste.

  3. Cook in a double boiler until heated through.

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.

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

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

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

Chickens
Provide the main protein and, when simmered, the cooking liquid used for the sauce.
Flour
Thickens the butter and cream sauce into a smooth, creamy base.
Cream
Adds richness and fat, giving the sauce a smooth, silky texture.
Butter
Adds fat and flavour to the base of the sauce before the flour is stirred in.
French mushrooms
Add earthy flavour and a tender, meaty texture to the finished dish.

The step that matters

Boil until thickened. Flour must be cooked with the liquid long enough to swell and set the sauce; undercooked flour leaves a raw, pasty taste and a thin texture.

“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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