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Fricasseed Chicken

Chicken pieces browned in butter, boiled, then finished with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fricasseed Chicken

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Sauté each piece of chicken in butter until browned.

Cook

  1. Cover the chicken with boiling water in a large kettle.

  2. Boil for 10 minutes, then transfer to a cooker.

  3. If the chicken is tough, boil it on the stove for 10-15 minutes before returning it to the cooker.

Serve

  1. Before serving, heat on the stove to thicken the gravy and add seasoning.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken
Provides the main protein, which becomes tender as it simmers in the water.
Butter
Browns the chicken pieces, adding richness and a golden surface flavour.

The step that matters

Sautéing the chicken until browned. Browning in butter builds flavour through the Maillard reaction, which gives the gravy its depth. Pale chicken tastes flatter, so brown each piece well before covering it with water.

“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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