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Poulet Braise Au Macaroni

A braised chicken served with macaroni in a butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Poulet Braise Au Macaroni

Ingredients

Directions

Prepare the chicken

  1. Draw the chicken.

  2. Clean the chicken.

  3. Truss the chicken.

Braise the chicken

  1. Melt the butter in a frying pan over medium heat.

  2. Sear the chicken.

  3. Add the chicken to the pan.

  4. Cook the chicken until golden brown on all sides.

  5. Braise the chicken for 1 to 2 hours, depending on its age.

  6. Remove the chicken to a hot dish.

  7. Strain the sauce.

Cook the macaroni and serve

  1. Boil the macaroni in salted water for 20 minutes until tender.

  2. Drain the macaroni.

  3. Return the sauce to the heat.

  4. Add the macaroni to the sauce.

  5. Simmer for 15 to 20 minutes.

  6. Serve the macaroni around the chicken.

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

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

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

What each ingredient does

Whole chicken
Provides the main protein, which browns and becomes tender during slow braising.
Butter
Adds fat for browning the chicken and enriches the flavor of the sauce.
Macaroni
Absorbs the braising sauce and adds starch that gives body to the dish.

The step that matters

Cook the chicken until golden brown on all sides. Browning the surface before braising builds deep, savory flavor through the Maillard reaction. Pale chicken yields a flatter-tasting sauce and less appealing color.

“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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