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Chicken in Cream

A chicken dish simmered in a cream sauce with egg yolks, lemon juice, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken in Cream

Ingredients

Directions

Prepare and fry

  1. Clean the chicken and cut it into pieces.

  2. Dredge the chicken pieces in flour.

  3. Fry the chicken in mixed butter and lard until golden brown.

Make the sauce and serve

  1. Arrange the chicken on a dish.

  2. In a saucepan, bring the cream to a boil.

  3. Remove from heat and stir in the beaten egg yolks, salt, pepper, and lemon juice.

  4. Pour the sauce over the chicken.

  5. Garnish with parsley and serve immediately.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 meat, which browns in fat and stays tender under the sauce.
Flour
Coats the chicken so it browns evenly and helps form a golden crust.
Mixed butter and lard
Fat for frying that carries heat and adds browning and savory flavor to the chicken.
Cream
Forms the base of the sauce and gives it a rich, smooth body.
Egg yolks
Thicken the warm cream into a smooth, creamy sauce and add richness.

The step that matters

Stirring the egg yolks into the cream. If the cream is too hot when the beaten yolks go in, the egg proteins can scramble, leaving a grainy sauce. Removing the pan from heat first lets the yolks thicken it gently and smoothly.

“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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