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Chicken Saute, a LA Webb

A sautéed chicken dish with garlic, green pepper, carrots, turnips, and broth, served with Saratoga chips and French peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chicken Saute, a LA Webb

Ingredients

Directions

Prepare and brown

  1. Dust the chicken pieces with flour.

  2. In a skillet, sauté the chicken in butter until golden brown.

Make the sauce and stew

  1. In the same skillet, cook the minced garlic and chopped green pepper in butter for 5 minutes.

  2. Mix enough flour to absorb the butter, then moisten with chicken broth.

  3. Add the carrots and turnips, and stew until tender.

Season and serve

  1. Season with salt and serve on a platter with Saratoga chips and French peas.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Chicken
Browning in butter gives the meat golden colour and flavour, and stewing keeps it moist.
Flour
Absorbs the butter and thickens the broth into a light sauce.
Butter
Carries heat for browning the chicken and adds rich flavour.
Chicken broth
Moistens the flour and butter into a sauce and keeps the dish tender while stewing.
Carrots
Add natural sweetness and firm texture that softens during stewing.
Turnips
Add mild sweetness and a tender texture after stewing.

The step that matters

Browning the chicken in butter. The chicken must be well browned before liquid is added, because the Maillard reaction creates golden colour and savoury flavour. Pale meat will taste flat, and crowding the pan causes steaming instead of browning.

Swap the clove

How well each one fits the dish's main ingredients (chicken, flour, butter, garlic, pepper, carrot, turnip):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against chicken, flour, butter, garlic, pepper, carrot, turnip. 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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