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Chicken Chartreuse

A baked rice dish with chicken, cream, and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Chartreuse

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

  1. Preheat your oven to 400°F (200°C).

Assemble the mold

  1. In a bowl, mix the chopped chicken with the cream or leftover sauce.

  2. Grease a mold with butter and line it with 1 inch of hot cooked rice.

  3. Fill the center of the mold with the chicken mixture and cover with more rice.

Bake and serve

  1. Cover the mold and place it in a water bath.

  2. Cook for 45 minutes.

  3. Serve surrounded by tomato sauce.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked rice
Forms the outer shell that holds the chicken mixture in shape while it cooks.
Cooked chicken
Provides the main protein and savory filling that sets as it cooks.
Cream
Adds moisture and richness so the filling stays tender rather than dry.

The step that matters

Cover the mold and place it in a water bath. A water bath keeps the heat gentle and even, so the filling warms through and stays moist instead of drying or browning unevenly at the edges.

Swap the tomato

How well each one fits the dish's main ingredients (chicken, cream, rice, sauce, butter):

  1. Potatofits better
  2. Onionfits about as well
  3. Asparagusfits about as well
  4. Tomatothe original

Fit is the average pairing score against chicken, cream, rice, sauce, 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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