Name: Fricassee of Chickens with Peas
Ingredients: ½ pint young peas; 2 large chickens; butter; coarse sea salt

Why it works: Peas and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,528 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Fricassee of Chickens with Peas

Ingredients

½ pint young peas
2 large chickens
butter
coarse sea salt

Directions

Stew the young peas until tender.
When the fricassee is ready, gently shake in the peas.
Serve immediately.

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.

Peas + chickentop 13% of all pairs

Smell alikemoderate

Cooked together1,528 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Chicken + buttertop 15% of all pairs

Smell alikemoderate

Cooked together13,902 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Peas + buttertop 16% of all pairs

Smell alikemoderate

Cooked together4,887 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).