Name: Chicken Braised in White Wine & Mustard Recipe
Yield: 6 servings
Ingredients: 1 cup of white wine, preferablysomething light & perfumed like a Sauvingnon Blanc or Friuli but use whatever you have around.; 3-5 Tbls. Dijon mustard; About 2-3 Tbls olive oil; 6 bone-in chicken thighs or 1 (whole) cut up chicken with giblets.; 2 yellow onions, peeled, cut in half through the root and sliced into thin half circles; Sea salt and freshly ground black pepper; Fresh Italian parsley, chopped, enough to garnish (about half a handful)

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 ↓

Chicken Braised in White Wine & Mustard Recipe

6 servings

Ingredients

1 cup of white wine, preferablysomething light & perfumed like a Sauvingnon Blanc or Friuli but use whatever you have around.
3-5 Tbls. Dijon mustard
About 2-3 Tbls olive oil
6 bone-in chicken thighs or 1 (whole) cut up chicken with giblets.
2 yellow onions, peeled, cut in half through the root and sliced into thin half circles
Sea salt and freshly ground black pepper
Fresh Italian parsley, chopped, enough to garnish (about half a handful)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

363Calories

33 gProtein

18 gFat

13 gCarbs

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

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.

Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Olive + parsleytop 6% of all pairs

Smell alikestrong

Cooked together9,649 recipes

Shared aroma: 2,4-decadienal (seaweed).
Mustard + oniontop 6% of all pairs

Smell alikestrong

Cooked together9,259 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Mustard + olivetop 8% of all pairs

Smell alikestrong

Cooked together5,950 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Mustard + parsleytop 8% of all pairs

Smell alikestrong

Cooked together2,588 recipes

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

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

Swap the mustard

How well each one fits the dish's main ingredients (white wine, olive, chicken, onion, pepper, parsley):

Capsicumfits better
Tomatofits better
Potatofits better
Mustardthe original

Fit is the average pairing score against white wine, olive, chicken, onion, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

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