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Fricassee De Poulet

A French chicken fricassée made with butter, broth, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Fricassee De Poulet

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Brown the chicken

  1. In a large skillet, melt the butter over medium heat.

  2. Add the chicken pieces and cook until browned on all sides.

  3. Pour in the chicken broth and bring to a simmer.

  4. Cover and cook for 30 minutes until the chicken is cooked through.

  5. Remove the chicken and keep warm.

Make the sauce and serve

  1. Stir in the heavy cream, season with salt and pepper, and cook until slightly thickened.

  2. Return the chicken to the skillet, coat with the sauce, and garnish with 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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; browning and gentle simmering keep the meat tender and juicy.
Butter
Adds fat for browning the chicken and a rich, nutty flavour.
Chicken broth
Supplies liquid for the simmer and forms the base of the sauce.
Heavy cream
Adds richness and, as it reduces, thickens the sauce to coat the chicken.

The step that matters

Browning the chicken. Cooking the pieces until well browned on all sides builds flavour through the Maillard reaction. Crowding the pan or stopping early leaves the chicken pale and the sauce bland.

Swap the parsley

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

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

Fit is the average pairing score against chicken, butter, cream, 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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