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Cream Chicken

Cream Chicken is a baked chicken dish cooked in a thick milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Cream Chicken

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Make a thin cream sauce with 2 quarts of milk.

Bake

  1. Pour 1 quart of the cream sauce over the chickens in a covered pan.

  2. Bake for 1 hour in the preheated oven.

  3. Remove from the oven and add the remaining 1 quart of cream sauce.

  4. Return to the oven uncovered and bake until rich brown, about 30 minutes.

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 + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Chickens
Provides the main protein and meat that the cream sauce surrounds and flavors during baking.
Milk
Forms the thin cream sauce that coats the chicken and thickens into a creamy, rich base.

The step that matters

Returning the chicken uncovered to brown. Removing the cover lets moisture evaporate from the sauce surface, so the sauce thickens and the top browns through Maillard reactions. Covered baking alone would leave it pale and wet.

“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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