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Chicken Sauté

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

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 Sauté

Ingredients

Directions

Prepare the wing

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

  2. Turn the skin back.

  3. Remove the wing and, if necessary, a slice of the breast.

Sauté

  1. In a small frying pan, melt the butter with the slice of bacon until cooked. Remove the bacon.

  2. Add the wing, lightly seasoned with salt and pepper.

  3. Cook slowly, turning every minute, for about 10 minutes until done and tender.

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

Chicken wing
Provides the meat that is cooked until tender in the pan.
Butter
Conducts heat and browns the wing while adding richness to the pan.
Fat bacon
Releases fat into the butter, flavouring the pan before the bacon is removed.

The step that matters

Cook slowly, turning every minute. Moderate heat and frequent turning let the meat cook through to tenderness while the surface browns evenly, rather than scorching on the outside and staying raw near the bone.

“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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