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Olives Stuffed with Chicken

Olives stuffed with chicken are prepared by filling olives with force‑meat and simmering them in soup stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and chicken are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 11,888 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Olives Stuffed with Chicken

Ingredients

Directions

Prepare the olives

  1. Stone the olives and cover them with cold water.

  2. Heat the water slowly to boiling.

  3. Pour the hot water off and cover the olives with cold water again.

  4. Let the olives stand for 2 minutes.

  5. Drain the olives well.

Stuff and cook

  1. Fill the olives with the force-meat.

  2. Place the stuffed olives in a small saucepan.

  3. Cover the olives with boiling soup stock.

  4. Simmer for 20 minutes.

Serve

  1. Serve hot or cold as a relish or garnish.

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. Olive + chickentop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

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

  3. Olive + meattop 17% of all pairs
    Smell alikemoderate
    Cooked together1,485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Force-meat
Forms the filling that gives the stuffed olives a soft, savoury texture.
Soup stock or consommé
Simmering liquid that adds savoury flavour and moisture to the olives and filling.

“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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