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Fricassee De Poulets

A French chicken fricassee simmered with onion, parsley, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Fricassee De Poulets

Ingredients

Directions

Prepare the chicken

  1. Prepare and truss the chickens.

  2. Cut off the nails and remove the craw.

  3. Cut the chickens into pieces: legs, drumsticks, thighs, wings, and breast.

  4. Break the thigh bones in the middle and remove half of the bone.

  5. Cut the small end off the stump and remove the pinions from the wings.

  6. Cut the back in two and remove the intestines.

  7. Pare the ends of the sides and the rump.

Cook

  1. In a stewpan, combine 2 pints of water, sliced onion, parsley, and salt.

  2. Add the chicken pieces and simmer until cooked.

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

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Whole chickens
Provide the main protein, which becomes tender as it simmers.
Onion
Adds aromatic sweetness and flavour to the cooking liquid.
Parsley
Adds a fresh, herbal aroma to the cooking liquid.

Swap the parsley

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

  1. Garlicfits better
  2. Thymefits better
  3. Cuminfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, onion. 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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