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Chicken, with Mushroom Fur6e

A chicken simmered with ham and vegetables, finished in a creamy mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chicken, with Mushroom Fur6e

Ingredients

Directions

Make the sauce

  1. Boil chicken trimmings with ham, vegetables, thyme, and parsley in water until reduced to 1 cup.

  2. Strain and mix with boiling cream.

  3. Thicken the sauce with arrowroot or roux if desired.

Cook and assemble

  1. Boil the chicken until cooked, then pour the sauce over it.

  2. Pour mushroom puree over the chicken.

  3. Prepare croûtons, coat with mushroom puree, and top with cooked bacon and sieved liver.

  4. Garnish the chicken with parsley and serve.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Thyme + arrowroottop 5% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + arrowroottop 5% of all pairs
    Smell alikestrong
    Cooked together137 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

Cream
Adds richness and body to the sauce, giving it a smooth, mellow texture.
Arrowroot or roux
Thickens the sauce so it clings to the chicken rather than running off.
Mushroom puree
Adds earthy flavour and a thick, savoury coating over the chicken and croûtons.
Chicken
Forms the main body of the dish, cooked by boiling until done.

The step that matters

Reducing the stock to 1 cup. Boiling the trimmings down concentrates their flavour and gelatin. If it is reduced too little, the sauce will taste thin; if too far, it may turn salty and sticky once cream is added.

Swap the arrowroot

How well each one fits the dish's main ingredients (chicken, ham, thyme, parsley, cream, mushroom):

  1. Shallotfits better
  2. Leekfits better
  3. Potatofits better
  4. Arrowrootthe original

Fit is the average pairing score against chicken, ham, thyme, parsley, cream, mushroom. 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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