Skip to main content
Main

Boiled Chicken with Vegetables. Allemande Sauce

A boiled chicken served with vegetables and Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Boiled Chicken with Vegetables. Allemande Sauce

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Cook the chicken

  1. Place the chicken in a saucepan with carrot, celery, and onion.

  2. Cover with salted water and put the lid on.

  3. Simmer in a 400°F (200°C) oven for about 3 hours until tender.

  4. Remove the chicken and reserve the stock.

Make the vegetables

  1. In the stock, simmer small balls of carrot until tender.

  2. Mix in the drained lima beans and flageolets.

Season and serve

  1. Season the mixture with salt, sugar, and red pepper.

  2. Serve the chicken in pieces with the sauce poured over and garnish with the mixed vegetables.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chicken
Provides the main meat, and its bones and connective tissue enrich the simmering stock.
Carrot
Adds mild sweetness and colour to the stock and the vegetable garnish.
Onion
Releases aromatic flavour into the stock during long simmering.
Celery
Contributes savoury aroma to the stock as it cooks.
Lima beans
Add a soft, starchy body and mild earthy flavour to the vegetable mixture.
Flageolets
Add a tender, creamy texture and mild flavour to the vegetable mixture.

The step that matters

Simmer the chicken gently until tender. A vigorous boil toughens muscle fibres and makes the meat stringy. Slow, gentle heat breaks down connective tissue into tender meat and a richer stock.

Swap the lima beans

How well each one fits the dish's main ingredients (chicken, carrot, celery, onion, sugar, pepper):

  1. Beansfits better
  2. Sesamefits better
  3. Black-eyed peafits better
  4. Lima beansthe original

Fit is the average pairing score against chicken, carrot, celery, onion, sugar, pepper. 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

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes