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Chicken Fricassee

A chicken stew with celery, butter, parsley, and oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Fricassee

Ingredients

Directions

  1. Place the chicken in a stew pan and cover with cold water.

  2. Skim the water just before it begins to boil.

  3. Add the sliced celery roots and 1 tablespoon of butter.

  4. Cook the chicken for 1 hour.

  5. Stir in the parsley, salt, and pepper.

  6. Mix 1 tablespoon of butter with 1 heaped tablespoon of flour, then stir the mixture into the chicken.

  7. Let it simmer slowly for 15 minutes.

  8. Add the oysters.

  9. Remove from heat as soon as it begins to boil.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 body of the dish and releases flavour into the cooking water.
Celery roots
Soften during cooking and add a mild, earthy flavour to the stew.
Flour
Combined with butter and stirred in to thicken the cooking liquid.
Oysters
Add a briny flavour and tender texture at the end of cooking.

The step that matters

Remove from heat as soon as it begins to boil. Oysters toughen and shrink when overcooked, so they should be added near the end and the pot taken off the heat once it starts to boil.

Swap the celery

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

  1. Thymefits better
  2. Marjoramfits about as well
  3. Capersfits about as well
  4. Celerythe original

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