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Chicken Saute a LA Chasseur

A sautéed chicken dish with brandy, wine, and Sauce Chasseur, finished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Olive and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,649 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Saute a LA Chasseur

Ingredients

Directions

Sear the chicken

  1. Melt the butter and olive oil in a saucepan over medium heat.

  2. Add the chicken pieces and fry, turning frequently until cooked through.

  3. Remove the wing pieces as they cook.

  4. Keep the wing pieces warm.

  5. Drain some butter from the pan.

Make the sauce and serve

  1. Add brandy and white wine (or hot water).

  2. Stir in Sauce Chasseur.

  3. Let the sauce simmer for a few minutes.

  4. Return the wings to the pan.

  5. Add parsley.

  6. Serve immediately.

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. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  2. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Brandy + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together620 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Olive + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,949 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Chicken
Provides the main protein, which firms and turns opaque as it cooks through.
Butter
Adds richness and helps the chicken brown in the pan.
White wine
Adds acidity and depth that lifts the flavour of the pan sauce.
Sauce chasseur
Forms the savoury base of the dish, coating the chicken in a rich sauce.

The step that matters

Return the wings to the pan. Wings should be kept warm and rejoined only near the end so they stay hot and do not overcook while the sauce simmers.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, butter, olive, brandy, white wine, sauce):

  1. Garlicfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, butter, olive, brandy, white wine, 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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