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Poulet Saute a LA Zingara — Chicken Sauted, Zingara

A sautéed chicken dish simmered in wine, veal stock, tomato sauce, and shallots, finished with stuffed tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Poulet Saute a LA Zingara — Chicken Sauted, Zingara

Ingredients

Directions

Sauté the chicken

  1. In a skillet, sauté the chicken in olive oil and clarified butter until cooked through.

  2. Remove the chicken and fry the chopped shallots in the same skillet.

Make the sauce

  1. Moisten the shallots with white wine and let them reduce.

  2. Add brown veal stock, tomato sauce, and chicken glaze; reduce the sauce to a good consistency.

  3. Season the sauce to taste, then add the chicken back to the skillet to coat in the sauce for a few minutes.

Serve

  1. Transfer the chicken to a serving dish, pour the sauce over it, and garnish with stuffed tomatoes.

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 + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

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

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Olive + shallottop 9% of all pairs
    Smell alikestrong
    Cooked together1,659 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

Chicken
Provides the main protein, which is browned in fat and then gently finished in the sauce.
Olive oil
Conducts heat for searing and helps the chicken pieces brown.
Clarified butter
Adds rich flavor and a high smoke point for browning the chicken without burning.
Shallots
Soften and sweeten when fried, building the aromatic base of the sauce.
White wine
Adds acidity and depth as it reduces with the shallots.
Brown veal stock
Gives the sauce body and savory, meaty flavor as it reduces.

The step that matters

Reducing the sauce to a good consistency. Reducing concentrates flavor and thickens the liquid through evaporation. Stopping too early leaves a thin, watery sauce, while over-reducing can make it salty and overly thick, especially as stock and glaze concentrate.

Swap the shallot

How well each one fits the dish's main ingredients (chicken, olive, butter, white wine, veal, tomato, sauce):

  1. Capsicumfits better
  2. Onionfits better
  3. Potatofits better
  4. Shallotthe original

Fit is the average pairing score against chicken, olive, butter, white wine, veal, tomato, sauce. 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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