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Fricassee De Poulets

A chicken fricassee prepared by blanching pieces with onion, parsley, and salt, then sautéing in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fricassee De Poulets

Ingredients

Directions

Prepare the fowl

  1. Prepare and truss the fowls, cut off the nails, and remove the craw.

  2. Cut the fowl pieces into legs, drumsticks, thighs, wings, and breast.

Blanch and drain

  1. Blanch the fowl pieces in boiling water with onion, parsley, and salt for flavor.

  2. Drain the fowl pieces on a cloth and wipe them clean.

Brown in butter

  1. In a stewpan, melt the butter and add the fowl pieces, cooking until golden.

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

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

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Fowls
Provide the main meat, which becomes tender during cooking and browns in the butter.
Butter
Carries heat evenly and browns the fowl pieces, adding rich flavor.

The step that matters

Drain and wipe the fowl pieces before browning. Surface moisture left after blanching steams the meat instead of letting it brown, so the pieces must be well drained and dried before they meet the hot butter.

Swap the parsley

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

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

Fit is the average pairing score against onion, butter. 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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