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Chicken Saute, a LA Webb

A sautéed chicken dish with garlic, green pepper, carrots, turnips, and broth, served with Saratoga chips and French peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chicken Saute, a LA Webb

Ingredients

Directions

Prepare the chicken

  1. Clean and cut the chicken into pieces, not too small.

  2. Flour the chicken pieces and sauté in butter until golden brown.

Make the sauce and vegetables

  1. In the same pan, cook the minced garlic and quartered green pepper in butter for five minutes.

  2. Mix enough flour to absorb the butter and moisten with chicken broth.

  3. Add the carrots and turnips, and stew until tender.

  4. Season with salt and serve on a platter with Saratoga chips and sprinkle with French peas.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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; flouring and browning it build a golden crust and savory flavor.
All-purpose flour
Coats the chicken for browning and, mixed with butter, thickens the pan sauce.
Butter
Conducts heat for browning the chicken and carries flavor and richness into the sauce.
Chicken broth
Moistens the flour and butter mixture, forming a savory sauce that keeps the dish from drying.
Carrots
Add natural sweetness and firm texture that softens during stewing.
Turnips
Add mild sweetness and a tender texture after stewing in the sauce.

The step that matters

Mixing the flour into the butter. Flour must be cooked into the butter so it absorbs the fat before liquid is added; otherwise the broth will not thicken smoothly and can form lumps.

Swap the clove

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

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against chicken, flour, butter, garlic, pepper, carrot, turnip. 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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