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White Fricasseed Chicken

A chicken stew with cream and butter, thickened with flour, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Fricasseed Chicken

Ingredients

Directions

Prepare and stew

  1. Cut the chicken into pieces and wash them.

  2. Season the chicken with pepper and coarse sea salt.

  3. Place the chicken in a stew-pan with a little water and stew until nearly done.

Make the gravy

  1. Add 1 cup of cream.

  2. Add butter rolled in flour to thicken the gravy.

  3. Adjust seasoning with more pepper or salt if needed.

  4. Use less butter if the chicken is fatty.

  5. Add mace or nutmeg for extra flavor if desired.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Butter and flour 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 protein and meaty body of the dish.
Cream
Adds richness and a smooth, velvety texture to the gravy.
Butter
Adds richness and fat, carrying flavor through the gravy.
Flour
Thickens the gravy when combined with butter.

The step that matters

Add butter rolled in flour to thicken the gravy. Flour must be cooked in the fat and liquid long enough to swell and thicken smoothly. Adding it too fast or unmixed can form lumps and leave the gravy floury-tasting.

Swap the mace

The recipe marks mace as optional. How well each one fits the dish's main ingredients (chicken, pepper, cream, butter, flour):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against chicken, pepper, cream, butter, flour. 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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