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Fowl Saute with Green Peas

A sauté of leftover chicken with green peas, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fowl Saute with Green Peas

Ingredients

Directions

Prepare

  1. Cut the meat from the bones into neat pieces.

Cook

  1. In a pan, melt the butter and fry the fowl until nicely browned, seasoning with pepper and salt.

  2. Dredge the flour over the fowl and stir well.

  3. Add the peas and stock, and stew until the peas are tender.

  4. Stir in a pinch of sugar.

Serve

  1. Serve very hot with peas in the center.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Pepper + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  4. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Browns the fowl and adds richness to the pan.
Flour
Dredged over the fowl, it thickens the stock into a light sauce.
Green peas
Become tender in the stew and form the main vegetable of the dish.
Stock
Provides liquid to stew the fowl and peas together.

The step that matters

Frying the fowl until nicely browned. Browning creates deep, savoury flavour through the Maillard reaction. Pieces that are pale or steamed in the pan will taste flat, so fry them in a single layer with enough space.

Swap the peas

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

  1. Almondfits better
  2. Chestnutfits better
  3. Cashew nutfits better
  4. Peasthe original

Fit is the average pairing score against butter, flour, pepper, sugar. 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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