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Chicken with Italian Sauce

Roasted chicken served with sautéed vegetables in Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chicken with Italian Sauce

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Roast the chicken

  1. Roast the chicken in a moderate oven at 350°F (175°C) until cooked through.

  2. Cut the chicken into serving pieces.

Prepare the vegetables

  1. Chop the vegetables into rounds using a ½-inch diameter cutter.

  2. In a pan, melt the butter and sauté the vegetables until tender.

Season and serve

  1. Season with pepper, coarse sea salt, and sprinkle with chopped parsley before serving.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

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; roasting cooks it through while the skin browns.
Butter
Adds fat and flavour when melted and used to sauté the vegetables.
Carrot
Adds sweetness and tender texture when sautéed in butter.
Leek
Adds mild aromatic flavour and softens into a tender texture when cooked.

Swap the turnip

How well each one fits the dish's main ingredients (chicken, sauce, carrot, leek, celery, butter, pepper):

  1. Turnipthe original
  2. Parsnipfits about as well
  3. Capsicumfits about as well
  4. Potatofits about as well

Fit is the average pairing score against chicken, sauce, carrot, leek, celery, butter, pepper. 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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