Skip to main content
Main

Fowl Aux Olives

A chicken dish simmered with onions, wine, broth, herbs, and olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme 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 ↓

Fowl Aux Olives

Ingredients

Directions

Make the sauce

  1. Place the fowl pieces in a flat saucepan.

  2. Fry the chopped onion until brown.

  3. Sprinkle in the flour.

  4. Boil for 2 seconds.

  5. Add the white wine and broth.

  6. Bring to a boil.

  7. Allow the mixture to simmer for 20 minutes.

  8. Skim the sauce.

Finish and serve

  1. Strain the sauce over the fowl pieces in another saucepan.

  2. Warm everything together.

  3. Add the olives.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Thyme + olivetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fowl
Provides the main meat, which becomes tender as it warms in the sauce.
Flour
Thickens the sauce as it cooks with the wine and broth.
White wine
Adds acidity and aroma, balancing the richness of the sauce.
Olives
Add briny, salty flavour that cuts through the richness of the sauce.

The step that matters

Sprinkle in the flour after frying the onion. Flour needs to cook briefly in the hot fat and onion so it thickens smoothly and loses its raw taste. Adding liquid too soon can leave lumps and a floury flavour.

Swap the onion

How well each one fits the dish's main ingredients (flour, white wine, parsley, shallot, thyme, olive):

  1. Chivefits better
  2. Kalefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against flour, white wine, parsley, shallot, thyme, 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes