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Stewed Chicken

A stew of chicken simmered in milk and water with celery, egg yolk, flour, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Chicken

Ingredients

Directions

  1. Cut the chicken into neat pieces.

  2. Place the chicken in a stewpan and add the milk and water until it covers the chicken.

  3. Add the shredded celery and bring to a boil.

  4. Reduce heat and simmer gently for about 1.5 hours.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  5. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Whole chicken
Provides the main protein and body of the stew as it cooks slowly in liquid.
Milk
Adds richness and creaminess to the cooking liquid, softening the texture of the meat.
Egg yolk
Thickens and enriches the sauce when stirred in, giving it a smooth, velvety body.
Flour
Thickens the cooking liquid into a sauce as its starch swells with heat.

The step that matters

Simmer gently rather than boiling. Holding the liquid at a gentle simmer keeps the chicken tender and stops the milk from scorching or curdling, which vigorous boiling would cause.

Swap the celery

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

  1. Nutmegfits better
  2. Turmericfits better
  3. Cardamomfits better
  4. Celerythe original

Fit is the average pairing score against chicken, milk, egg, pepper, flour. 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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