Skip to main content
Main

Poulet Saute Aux Cepes a LA Polonaise — Chicken Sauted with Cepes, Polish Fashion

A sautéed chicken dish cooked with wine vinegar and porcini mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Poulet Saute Aux Cepes a LA Polonaise — Chicken Sauted with Cepes, Polish Fashion

Ingredients

Directions

Cook the chicken

  1. Sauté the chicken until fully cooked.

  2. Moisten the pan with wine vinegar and let it reduce almost dry.

Add the mushrooms

  1. In a separate pan, cook cèpes in butter until they release their moisture.

  2. Add the cooked cèpes to the sauce and mix well.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  5. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

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

What each ingredient does

Chicken
Forms the main body of the dish and supplies the savory meat base.
Wine vinegar
Adds acidity that brightens the pan sauce as it reduces.
Butter
Carries the cèpes and adds richness and browning to the mushrooms.
Cèpes (porcini mushrooms)
Provide earthy, concentrated mushroom flavor and a tender texture.

The step that matters

Reduce the vinegar almost dry. Cooking the wine vinegar down concentrates its acidity and flavor into the pan residue. If it is left too wet, the sauce tastes thin and sharp rather than rounded.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes