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Chicken Saute a LA Bohemienne

A sautéed chicken dish with Madeira wine, Espagnole sauce, macaroni, and Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chicken Saute a LA Bohemienne

Ingredients

Directions

Prepare

  1. Prepare the chickens as for the previous recipe.

  2. In a sauté pan, melt the butter and season with salt and pepper.

Cook the chicken and sauce

  1. Cook the chicken on a brisk fire for 6 minutes, turning frequently.

  2. Moisten with Madeira wine and reduce for 1 minute.

  3. Add the Espagnole sauce and cook for 10 minutes.

  4. Stir in the cooked macaroni and cook for another 10 minutes.

Serve

  1. Arrange the chicken on a hot dish.

  2. Pour the gravy over the chicken.

  3. Fill bouchées with macaroni and Parmesan cheese.

  4. Garnish with bouchées and serve hot.

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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Chicken + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,846 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chickens
Provide the main protein, which cooks through and browns in the hot butter.
Butter
Conducts heat into the chicken and adds richness and browning to the pan.
Madeira wine
Adds sweetness and depth as it reduces, concentrating flavour in the sauce.
Espagnole sauce
Forms the body of the gravy, giving the chicken moisture and a rich, thickened coating.
Macaroni
Adds starchy body and texture to the sauce and fills the bouchées.

The step that matters

Reduce the Madeira. Reducing the wine for only one minute leaves it sharp and thin, so it must be watched; boiling it down concentrates its sugars and aroma, while overcooking can make the sauce bitter or too thick.

“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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