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Chickens, a LA Florentine

A sautéed chicken dish with ham, onions, carrots, mushrooms, and a glaze of Malaga wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chickens, a LA Florentine

Ingredients

Directions

Prepare

  1. Season the chicken halves with mignonette pepper and salt.

  2. In a deep sauté pan, heat the salad oil and add the garlic, parsley, and green onions.

  3. Add the parboiled ham or bacon, button onions, carrots, and mushrooms.

Cook and glaze

  1. Cook over moderate heat until the chicken and vegetables are lightly colored.

  2. Pour off the grease, then add the Malaga wine and glaze.

  3. Simmer over brisk heat until the liquid reduces to a glaze.

  4. Toss the chicken and vegetables in the glaze to coat them.

Serve

  1. Dish up the entrée, arranging the mushrooms and vegetables around the chicken.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Spring chicken
Provides the main protein, which cooks through and browns lightly in the pan.
Salad oil
Conducts heat to brown the chicken and vegetables and carries the garlic and herb flavours.
Ham or bacon
Adds savoury, salty fat that flavours the pan and the glaze.
Malaga wine
Deglazes the browned pan and, reduced, adds sweetness and body to the glaze.
Mushrooms
Add moisture and earthy flavour that absorbs the reduced glaze.

The step that matters

Reducing the glaze over brisk heat. If the wine and glaze are not reduced far enough, the sauce stays thin and watery and will not coat the chicken. Reducing concentrates the sugars and flavours, so stop once it clings to the spoon.

Swap the clove

How well each one fits the dish's main ingredients (chicken, garlic, parsley, onion, ham, carrot, olive):

  1. Thymefits better
  2. Celeryfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against chicken, garlic, parsley, onion, ham, carrot, olive. 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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