Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Chicken Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the chicken
Season the chicken quarters with pepper, salt, mace, and marjoram.
Dredge the chicken in flour.
Place the chicken in a pie dish.
Add butter bits.
Pour in hot water or veal stock to fill the dish.
Assemble and bake
Line the dish with pie crust.
Cover the chicken.
Cut a hole in the top of the crust.
Bake at 400°F (200°C) for 30 minutes.
Optional: tougher chicken
If the chicken is not young, boil it for 30 minutes with strips of pork before baking.
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.
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Pepper + marjoramtop 3% of all pairsSmell alikestrongCooked together2,609 recipes
Shared aroma: estragole (anise, licorice).
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Marjoram + flourtop 11% of all pairsSmell alikemoderateCooked together1,265 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mace + marjoramtop 12% of all pairsSmell alikemoderateCooked together767 recipes
Shared aroma: methyleugenol (clove, spice).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Chicken + vealtop 13% of all pairsSmell alikemoderateCooked together2,243 recipes
Shared aroma: 3-butanedione (buttery, creamy).
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 cooks through and becomes tender in the filling.
- Flour
- Coats the chicken so it thickens the cooking liquid and helps browning.
- Butter
- Adds richness and moisture, melting into the liquid to enrich the filling.
- Pie crust
- Encloses the chicken and liquid, forming a sealed pastry top that browns in the oven.
The step that matters
Fill the dish with liquid before covering. The hot water or stock keeps the chicken moist as it bakes under the crust, and the flour dredge thickens it into a sauce. Too little liquid can leave the chicken dry.
Swap the mace
How well each one fits the dish's main ingredients (chicken, pepper, marjoram, flour, butter, veal):
- Thymefits better
- Sagefits better
- Parsleyfits better
- Macethe original
Fit is the average pairing score against chicken, pepper, marjoram, flour, butter, veal. 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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