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Fbicasseed Chicken

Chicken cooked in thick sweet cream after seasoning and simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Fbicasseed Chicken

Ingredients

Directions

Prepare and cook

  1. Cut up the chicken and place it in a pot with a little water.

  2. Season with salt and pepper.

  3. Cook until tender, ensuring it does not boil dry.

Finish and serve

  1. Once done, pour 2 cups of thick sweet cream over the chicken.

  2. Transfer to a hot dish and serve.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

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

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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
Forms the main body of the dish, and gentle cooking in liquid makes the meat tender.
Thick sweet cream
Adds richness and a smooth, creamy texture that coats the chicken.

The step that matters

Cook until tender, ensuring it does not boil dry.. If the pot boils dry, the chicken can scorch and toughen. Gentle simmering with a little liquid keeps the meat moist and tender until it is ready for the cream.

“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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