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Chicken Saute with Rissoto

A dish of browned chicken joints served in a sauce with rice cooked in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Saute with Rissoto

Ingredients

Directions

Make the chicken

  1. Fry the chicken joints in a pan until light brown.

  2. Remove the chicken and make gravy in the same pan.

  3. Strain the gravy over the chicken in a sautoir.

  4. Simmer until done.

  5. Season with salt, pepper, and sherry wine.

Make the risotto

  1. In another sautoir, fry the diced ham fat with the minced onion.

  2. Add a little curry powder.

  3. Stir in the rice.

  4. Moisten the rice with white stock.

  5. Cover and simmer until the rice is cooked.

  6. Add more stock if needed.

Serve

  1. Serve the chicken in sauce at the center of the dish.

  2. Flank with small domes of risotto.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

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

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

  3. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  4. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

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

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

What each ingredient does

Young chickens
Provides the main protein, browned first and then finished gently in gravy.
Rice
Absorbs stock and swells as it cooks, forming the body of the risotto.
White stock
Supplies the liquid that the rice absorbs, making it moist and tender.
Ham fat
Adds fat and savoury flavour when fried with the onion as a base for the rice.
Sherry wine
Adds acidity and aroma that brighten the seasoned sauce.

The step that matters

Cover and simmer the rice. Rice must absorb stock slowly over low heat. If the liquid evaporates too fast or the heat is too high, the grains stay hard or scorch on the bottom, while too much liquid makes the risotto soft and loose.

Swap the onion

How well each one fits the dish's main ingredients (chicken, mushroom, pepper, sherry, wine, ham, rice):

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

Fit is the average pairing score against chicken, mushroom, pepper, sherry, wine, ham, rice. 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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