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Mustard Chicken with Winter Vegetables

This is a great way to make a chicken go further, and the mustard gives it that little kick

By bbcgoodfood · From Open Recipes · 14 ingredients
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Why it works: Chicken and mustard are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 2,192 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

The recipe

Serves 4 - 6
Prep40 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + mustardtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + mustardtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,160 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (chicken, onion, celery, carrot, thyme, butter, flour):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Tomatobetter flavor fit
  4. Turnipthe original

Fit is the average pairing score against chicken, onion, celery, carrot, thyme, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).