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Chicken Braisd, with New Carrots

Braised chicken with ham or bacon, carrots, and herbs simmered in gravy, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Braisd, with New Carrots

Ingredients

Directions

Prepare

  1. Cut the chicken at the joints and remove the skin.

  2. Finely mince the onion and fry it until brown.

  3. Add the gravy and chicken to the pan, then toss the contents for a few moments.

Braise

  1. Add the ham or bacon, carrots, salt, pepper, and herbs.

  2. Cover the pan and simmer for 1.5 hours.

  3. Remove the chicken from the pan.

  4. Add the rich gravy or stock and lemon slice to the pan.

  5. Simmer for 30 minutes.

Finish and serve

  1. Strain the sauce.

  2. Thicken the sauce.

  3. Pour the sauce over the chicken.

  4. Arrange boiled young carrots around the dish.

  5. Serve.

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

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

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

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

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

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

What each ingredient does

Chicken
Provides the main protein, which becomes tender as it simmers slowly in liquid.
Onion
Adds aromatic sweetness and savoury depth when fried until brown.
Gravy
Supplies liquid and flavour that forms the body of the braising sauce.
Carrots
Add sweetness and soften during the long simmer.
Ham or bacon
Contributes salty, smoky fat that flavours the braising liquid.

The step that matters

Simmer for 1.5 hours with the pan covered. A gentle, covered simmer keeps the liquid from evaporating and lets the connective tissue in the chicken break down slowly, so the meat turns tender rather than dry or tough.

Swap the lemon

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

  1. Limefits about as well
  2. Lemonthe original
  3. Avocadofits about as well
  4. Cherryfits less well

Fit is the average pairing score against chicken, onion, ham, carrot, 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.

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