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Chicken Fillets Braised

Braised chicken fillets cooked with salt pork, onion, stock, and chicken bones, finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Fillets Braised

Ingredients

Directions

Braise

  1. Place the salt pork in the bottom of a braising pan.

  2. Add the onion slices on top of the pork.

  3. Dredge the chicken fillets with salt, pepper, and flour.

  4. Heat the pork and onion, cover the pan, and cook slowly for 25 minutes.

  5. Add the stock and chicken bones to the pan.

  6. Cover the pan and cook for 1 hour.

  7. Baste the fillets often with the gravy.

  8. Add more stock if needed.

Finish and serve

  1. Remove the fillets from the heat and drain until dry.

  2. Coat the fillets with soft butter.

  3. Dredge the fillets with flour.

  4. Broil the fillets until golden brown.

  5. Serve with Maitre d'hotel butter.

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. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

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

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Salt pork
Renders fat into the pan, flavouring the braise and keeping the chicken moist.
Chicken fillets
The main protein, which becomes tender through slow braising in liquid.
Stock
Provides the braising liquid that cooks the chicken gently and forms the gravy for basting.
Flour
Coats the fillets, helping thicken the gravy and encouraging browning.
Soft butter
Adds richness and helps the fillets brown under the broiler.

The step that matters

Broil the fillets until golden brown. Broiling is fast and intense, so the fillets can scorch before browning evenly. Dry, lightly floured, butter-coated surfaces brown best, which is why draining and coating first matter.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Onionthe original
  4. Asparagusfits about as well

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