Skip to main content
Main

Chicken, Saute

Sautéed chicken joints served with a sauce of flour, stock, and optional wine, mushrooms, or truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken, Saute

Ingredients

Directions

Cook the chicken

  1. Melt butter in a stewpan.

  2. Add chicken joints without touching.

  3. Sprinkle with salt and pepper.

  4. Turn the joints frequently until done, about 23 minutes.

  5. Remove the joints and keep hot.

Make the sauce

  1. Add flour to the sauce in the stewpan.

  2. Stir in stock and mix well.

  3. Add salt, pepper, and chopped parsley.

  4. Add sliced truffles and a glass of white wine to the sauce.

  5. Reduce the sauce and pour it over the chicken.

Serve

  1. Fry small mushrooms in butter.

  2. Serve the mushrooms with the chicken.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Chicken joints (in the method)
Provide the main protein, which browns in butter and cooks through over the heat.
Flour
Thickens the sauce by absorbing liquid as it cooks with the stock.
Stock
Forms the liquid base of the sauce, carrying flavour and body.
Butter
Fats the pan for frying and adds richness and browning to the chicken.

The step that matters

Reduce the sauce. Simmering the sauce evaporates water and concentrates its flavour and body. If the flour is not cooked through while stirring it into the stock, the sauce can taste raw and stay pasty.

Swap the parsley

How well each one fits the dish's main ingredients (flour, pepper, mushroom, butter, truffle, white wine):

  1. Thymefits better
  2. Marjoramfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against flour, pepper, mushroom, butter, truffle, white wine. 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.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes