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Spring Chicken Fried in Cream

A spring chicken is fried in cream, finished with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Spring Chicken Fried in Cream

Ingredients

Directions

Prepare

  1. Pluck, singe, and wipe the chicken with a wet towel, then cut it into joints.

Cook the chicken in cream

  1. Heat the cream in a large frying pan over medium heat until it begins to color.

  2. Add the chicken and fry until the underside is a delicate brown.

  3. Remove some cream from the pan and turn the chicken over.

  4. Season the chicken with pepper and finish cooking.

  5. Once done, place the chicken on a hot dish.

Make the sauce and serve

  1. Pour the reserved cream back into the frying pan, stir well, and let it boil once.

  2. Serve the sauce with the fried chicken, sprinkling with salt.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + chickentop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Cream
Thickens into a rich sauce and browns lightly as it reduces in the pan.
Spring chicken
Provides the main meat, which browns in the fat and cooks through in the cream.

The step that matters

Turning the chicken and frying the underside until delicately brown. Browning the surface before finishing builds flavour through the Maillard reaction. Frying too hot or too long can scorch the cream and toughen the meat.

“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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