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Chicken Saute

A chicken sautéed with bacon and butter, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Saute

Ingredients

Directions

Prepare the chicken

  1. Cut the skin of the chicken over the pinion bone down to the leg.

  2. Turn the skin back and cut off the wing and a slice of the breast if necessary.

Cook

  1. Melt the butter in a small frying pan with the bacon and fry gently until cooked.

  2. Remove the bacon and add the wing of the chicken, lightly peppered and salted, to the pan.

  3. Cook very slowly, turning every minute until the chicken is done, about 10 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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: piperonal (bitter, coconut).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Butter
Adds fat and flavour, and helps the chicken brown gently in the pan.
Bacon
Renders fat into the pan, adding savoury aroma to the butter.

The step that matters

Cook very slowly, turning every minute. Low, gentle heat with frequent turning cooks the chicken through without scorching the butter or drying the meat. Browning too fast leaves the inside underdone or the outside burnt.

“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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