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Fried Chicken, with Mushrooms or Truffles

Fried chicken pieces are sautéed, then stewed in beef stock with parsley and flour, finished with mushrooms or truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fried Chicken, with Mushrooms or Truffles

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Brown the chicken

  1. Cut the raw chicken into 10 parts.

  2. Heat sweet oil in a pan and fry the chicken on both sides until brown.

  3. Add chopped parsley and dredge the chicken with flour.

Stew and serve

  1. Pour beef stock into the sauté pan, cover, and stew in the oven at 350°F (175°C) until the chicken is cooked through.

  2. Add mushrooms or truffles to the pan.

  3. Fry the eggs on both sides and serve with the chicken.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Flour
Forms a coating that browns in the hot fat and helps thicken the pan juices.
Beef stock
Adds savory liquid that gently cooks the chicken through during stewing.
Mushrooms or truffles
Add earthy aroma and moisture as they cook in the pan juices.
Eggs
Set firm when fried, giving a cooked texture alongside the chicken.

The step that matters

Frying the chicken until brown. Browning the chicken before stewing creates Maillard flavor and a colored surface. Pale chicken tastes flat, and the coating needs enough heat to brown rather than soak up oil.

Swap the parsley

How well each one fits the dish's main ingredients (beef, flour, mushroom, egg):

  1. Nutmegfits about as well
  2. Turmericfits about as well
  3. Jalapenofits about as well
  4. Parsleythe original

Fit is the average pairing score against beef, flour, mushroom, egg. 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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