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Chicken a LA Duxelle

Chicken à la Duxelle is chicken coated in a buttery parsley sauce, breaded, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken a LA Duxelle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the chicken as for fricassee and sprinkle with salt and pepper.

  2. Melt the butter in a pan, then add the flour, parsley, onion juice, lemon juice, salt, and pepper.

  3. Gradually stir in the stock or water, mixing continuously until smooth.

Coat and bake

  1. Dip the chicken in the sauce, then roll it in fine bread crumbs.

  2. Sprinkle lightly with salt and pepper, and place in a baking pan.

  3. Bake for 30 minutes in a 400°F (200°C) oven.

Serve

  1. Serve with Bechamel, mushroom, or poulette sauce, garnished with thin pieces of toast cut into fancy shapes.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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, cooked through in the oven.
Butter
Enriches the sauce and helps it brown lightly in the oven.
Flour
Thickens the stock into a smooth sauce that clings to the chicken.
Fine bread crumbs
Forms a crisp, golden coating that browns in the oven.

The step that matters

Gradually stir in the stock or water. Adding liquid slowly while stirring keeps the flour from clumping, so the sauce becomes smooth instead of lumpy.

Swap the onion

How well each one fits the dish's main ingredients (chicken, butter, flour, parsley, lemon, pepper, bread):

  1. Shallotfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, flour, parsley, lemon, pepper, bread. 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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