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Saute of Chickens with Truffles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and garlic are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 10,850 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Saute of Chickens with Truffles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat the oven to 400°F (200°C).

  2. Score the under fillets and stick with truffles, then shape into a half circle.

  3. Place the fillets in a baking sheet and cook in the oven for a short time to avoid drying out.

  4. Prepare a supreme sauce with a small amount of garlic and mask the fillets, avoiding the ornamented parts.

  5. Glaze the under fillets and arrange them in a ring on a serving plate.

  6. In the center, add scallops of truffles cooked in butter or a truffle puree, and pour the sauce around the fillets.

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. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Swap the garlic

How well each one fits the dish's main ingredients (chicken, truffle, sauce, butter):

  1. Capersfits about as well
  2. Garlicthe original
  3. Tarragonfits about as well
  4. Thymefits less well

Fit is the average pairing score against chicken, truffle, sauce, butter. Candidates are from the same food group and used in at least 100 recipes.

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