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Fricassee De Poulet, Sauce Tomate

A chicken fricassee cooked with rice and seasoned with salt, finished with a tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Fricassee De Poulet, Sauce Tomate

Ingredients

Directions

Prepare the chicken

  1. Singe, draw, and clean the chicken; cut it into joints for fricassee.

Cook

  1. Place the chicken in a stewpan and half cover with boiling water; simmer.

  2. Add the rice and salt; boil gently until the chicken is tender, about 1 to 2 hours depending on age.

Serve

  1. Arrange the chicken in the center of a dish with the rice around it.

  2. Prepare a rich tomato sauce and pour it over 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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

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 becomes tender through long, gentle simmering.
Washed rice
Absorbs cooking liquid and adds starch and body around the chicken.

The step that matters

Boil gently until the chicken is tender. A gentle simmer lets connective tissue slowly soften without toughening the muscle fibers. A hard boil can make the meat stringy and can break up the rice.

“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.