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Stewed Chicken

A whole chicken stewed with salt, pepper, parsley, thyme, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stewed Chicken

Ingredients

Directions

Prepare

  1. Cut the chicken into pieces at the joints.

  2. Place the chicken in a stewpan with salt, pepper, parsley, and thyme.

  3. Add 4 cups of water and 2 tablespoons of butter.

Stew and finish

  1. Stew for 1.5 hours.

  2. Remove the chicken from the pan.

  3. If there is no gravy, add another 2 tablespoons of butter, some water, and 2 tablespoons of flour. Boil for a few minutes until slightly thickened.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Chicken
Long gentle stewing turns the meat tender and releases flavor into the liquid.
Butter
Adds richness and fat that carries flavor and gives the gravy a smoother mouthfeel.
Flour
Starch that thickens the liquid into a gravy when it is boiled.

The step that matters

Thickening the gravy. Flour needs to boil for a few minutes so its starch swells and thickens the liquid. Stopping early leaves the gravy thin and tasting of raw flour.

Swap the thyme

How well each one fits the dish's main ingredients (chicken, pepper, parsley, butter, flour):

  1. Thymethe original
  2. Marjoramfits about as well
  3. Tarragonfits about as well
  4. Capersfits less well

Fit is the average pairing score against chicken, pepper, parsley, butter, flour. 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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