Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Chicken Panada
Ingredients
Directions
Prepare the chicken
Pluck the chicken, skin it, and remove the insides and fat.
Cut the chicken in half down the middle of the back.
Take one half, cut off all the flesh, and chop it into small pieces.
Cook
Place the chicken pieces in a pot, sprinkle with salt, and cover with white paper.
Put the pot in a saucepan half-full of boiling water, ensuring the water does not cover it.
Simmer for 2 hours, then remove from the saucepan.
Carefully take the chicken pieces out with a spoon, preserving the liquid.
Finish and serve
Pound the chicken in a mortar to a pulp, then rub it through a wire sieve into a basin.
Pour a little chicken liquid over the sieve to help it pass through.
Stir in 1 tablespoon of cream and serve with dry toast.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Chicken + creamtop 23% of all pairsSmell alikelowCooked together6,241 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the main protein and the flavourful liquid that forms the panada.
- Cream
- Adds richness and a smoother, silkier texture to the finished puree.
The step that matters
Rubbing the pulped chicken through the sieve. Pounding and sieving breaks the meat into very fine particles, giving a smooth texture. Thinning with a little reserved cooking liquid helps the puree pass through without tearing or clogging the sieve.
“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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