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Chicken with Artichokes

A chicken dish simmered with artichokes in a lemony broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken with Artichokes

Ingredients

Directions

Make the sauce

  1. Heat the chicken broth, reserving a little for later.

  2. Add lemon juice, salt, pepper, and Worcestershire sauce to the broth.

Cook and serve

  1. Add the pieces of chicken and then the artichokes after a minute or two.

  2. Cover and heat thoroughly until boiling.

  3. Stir in the cornstarch blended with the reserved cold broth.

  4. Stir for about 2 minutes and serve.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

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

  3. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

What each ingredient does

Pieces of cold chicken
Provides the main protein, which is gently reheated in the simmering sauce.
Meat jelly or strong chicken broth
Forms the flavorful liquid base that the sauce is built on.
Fonds d’artichauts
Adds the artichoke flavor and tender texture to the dish.
Cornstarch
Thickens the broth into a smooth, glossy sauce when heated.

The step that matters

Stir in the cornstarch blended with the reserved cold broth.. Cornstarch must be blended with cold liquid first so it disperses evenly, then it thickens only when the liquid reaches boiling. Added dry or to hot liquid, it clumps and leaves lumps.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, meat, pepper, sauce):

  1. Avocadofits about as well
  2. Limefits about as well
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against chicken, meat, pepper, sauce. 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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