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Chicken and Artichokes

A dish of chicken served over artichoke puree with melted butter and garnished with cooked liver and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Artichoke and fennel share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and cooks put them together in 35 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chicken and Artichokes

Ingredients

Directions

Prepare the dish

  1. Heat the artichoke bottoms and arrange them around a hot dish.

  2. Pour melted butter over the artichokes.

  3. Place the artichoke puree in the center of the dish.

Add the chicken and finish

  1. Boil or stew the chicken and place it on top of the puree.

  2. Pour more melted butter over the chicken.

  3. Sprinkle the breast with sieved cooked liver and chopped fennel or parsley.

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. Artichoke + fenneltop 3% of all pairs
    Smell alikestrong
    Cooked together35 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  3. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

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

  4. Chicken + artichoketop 16% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

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

  5. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Chicken
Provides the main cooked protein, whose tender texture is the centerpiece of the dish.
Artichoke bottoms
Give a tender, mildly nutty base that holds the rest of the dish together.
Melted butter
Adds richness and moisture, coating the artichokes and chicken so they stay succulent.
Artichoke puree
Forms a smooth bed under the chicken, adding moisture and a concentrated artichoke flavor.
Cooked liver
Adds deep, savory richness and a smooth texture when sieved over the breast.

Swap the fennel

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

  1. Capersfits better
  2. Garlicfits better
  3. Thymefits better
  4. Fennelthe original

Fit is the average pairing score against chicken, artichoke, butter, liver. 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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