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Spring Chicken Fried in Cream

A chicken fried in cream sauce, seasoned with pepper and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 the chicken

  1. Pluck the chicken.

  2. Singe the chicken.

  3. Wipe the chicken with a wet towel.

  4. Cut the chicken into joints.

Fry the chicken

  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.

  4. Turn the chicken over.

  5. Season the chicken with pepper.

  6. Finish cooking.

  7. Place the chicken on a hot dish.

Make the sauce and serve

  1. Pour the reserved cream back into the frying pan.

  2. Stir well.

  3. Let it boil once.

  4. Serve the sauce with the fried chicken.

  5. Sprinkle with coarse sea 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

Spring chicken
Provides the meat that is fried and served in the dish.
Cream
Cooks down into a sauce, adding richness and body and carrying the flavor of the chicken.

The step that matters

Heat the cream until it begins to color. Cream that is heated too hard can scorch or separate, leaving dark specks and a grainy texture. Watching for a gentle color change over medium heat lets it reduce smoothly before the chicken goes in.

“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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