Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Scalloped Chicken
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the chicken and gravy
Boil the chicken joints in water until the meat easily separates from the bone.
Remove the bones and chop the chicken into small pieces.
Thicken the boiling water with flour and season with butter and salt.
Assemble and bake
In a deep dish, layer bread crumbs, chicken, and potato slices, finishing with a layer of bread crumbs on top.
Pour the gravy over the layers and add a few bits of butter on top.
Bake at 400°F (200°C) until nicely browned.
Serve garnished with parsley.
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.
Photo for illustrative purposes only · Contact us to use it
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.
-
Potato + parsleytop 5% of all pairsSmell alikemoderateCooked together2,855 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Chicken + potatotop 7% of all pairsSmell alikemoderateCooked together2,756 recipes
Shared aroma: (z)-4-decenal (green, must).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + parsleytop 12% of all pairsSmell alikemoderateCooked together16,675 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
- Chicken
- Provides the main protein and savory meat that forms the body of the dish.
- All-purpose flour
- Thickens the boiling water into a gravy that moistens the layers.
- Bread crumbs
- Form the layers that soak up the gravy and brown on top in the oven.
- Potatoes
- Add starch and body, becoming tender and absorbing gravy as they bake.
- Butter
- Adds richness and fat, helping the top brown and the gravy taste rounded.
The step that matters
Thicken the boiling water with flour. Flour must be whisked into the liquid while it simmers so it hydrates evenly and thickens without lumps. Lumps or thin gravy will leave the layers soggy or uneven after baking.
Swap the parsley
How well each one fits the dish's main ingredients (chicken, flour, butter, bread, potato):
- Garlicfits about as well
- Thymefits about as well
- Parsleythe original
- Capersfits about as well
Fit is the average pairing score against chicken, flour, butter, bread, potato. 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.
You might also like
Brown Bread461 recipes
Chicken Broth257 recipes
Potato Croquettes255 recipes
Chicken Soup156 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.