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Fricasseed Chicken

A chicken dish simmered with broth and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fricasseed Chicken

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. In a large skillet, melt the butter over medium heat.

  2. Add the chopped onion and sauté until translucent.

  3. Add the chicken pieces and cook until browned on all sides.

  4. Pour in the chicken broth and bring to a simmer.

  5. Cover and cook for 30 minutes until the chicken is cooked through.

  6. Stir in the heavy cream and season with salt and pepper.

  7. Garnish with chopped parsley before serving.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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; browning the pieces builds savory flavor on the skillet.
Butter
Adds fat for richness and helps the onion soften and brown gently.
Onion
Releases sugars as it cooks slowly, adding sweetness and aroma to the sauce.
Chicken broth
Supplies liquid that gently cooks the chicken and forms the base of the sauce.
Heavy cream
Adds fat that thickens and enriches the sauce for a smooth, velvety texture.

The step that matters

Browning the chicken. Searing the pieces until golden creates browned flavors through the Maillard reaction. Crowding the pan or stopping too early leaves the chicken pale and the sauce flat.

Swap the parsley

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

  1. Garlicfits better
  2. Thymefits about as well
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, butter, onion, cream, 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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