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Chicken Sauté

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and chicken 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

  1. Cut the skin of the chicken over the pinion bone down to the leg and turn it back.

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

Sauté

  1. In a small frying pan, melt the butter with the bacon over low heat until cooked.

  2. Remove the bacon and add the chicken wing to the pan.

  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. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken wing
Provides the main protein, which firms and turns opaque as it cooks through.
Butter
Carries heat and flavor across the pan and helps the chicken take on golden color.
Bacon
Renders fat into the pan and adds savory flavor before it is removed.

The step that matters

Cook slowly and turn every minute. Low heat and frequent turning keep the butter from burning, since its milk solids darken quickly at high heat. Gentle, even cooking also helps the wing cook through and stay tender.

“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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