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Chickens with Peas

A dish of chicken pieces simmered with bacon and peas in veal broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Chickens with Peas

Ingredients

Directions

Prepare

  1. Prepare the chicken by cleaning and blanching it for 5 minutes.

Cook

  1. In a pot, combine the chicken pieces, veal broth, and bacon strips.

  2. Cook on medium heat until the chicken is tender and the broth is almost reduced.

Serve

  1. Serve the chicken on a dish and pour the peas sauce over it.

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 + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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, which becomes tender as it cooks slowly in the broth.
Veal broth
Supplies moisture and savory depth, and reduces to form the sauce.
Bacon
Adds fat and smoky, salty flavor that seasons the chicken and broth.

The step that matters

Reducing the broth on medium heat. Cooking on medium heat lets the chicken become tender without toughening the proteins. If the broth reduces too far or the heat runs too high, the chicken can dry out and the sauce can become overly concentrated and salty.

Swap the peas

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

  1. Beansfits about as well
  2. Peasthe original
  3. Walnutfits about as well
  4. Peanutfits about as well

Fit is the average pairing score against chicken, veal, 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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