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Chicken Saute, a LA Webb

A sautéed chicken dish with garlic, green peppers, carrots, turnips, and broth, served with Saratoga chips and garnished with 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

  1. Clean the chicken.

  2. Cut the chicken into pieces, not too small.

  3. Dust the chicken pieces with flour.

Cook

  1. In a skillet, sauté the chicken in good butter until golden brown.

  2. In the same skillet, cook the minced garlic and quartered green peppers in butter for five minutes.

  3. Mix enough flour to absorb the butter.

  4. Moisten with the chicken broth.

  5. Add the carrots and turnips.

  6. Stew until tender.

  7. Season with salt.

Serve

  1. Serve on a platter with Saratoga chips.

  2. Garnish 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
Forms the main body of the dish and cooks through in the stew.
Butter
Browns the chicken and carries the flavor of the pan.
Flour
Coats the chicken and absorbs butter to thicken the pan liquid.
Chicken broth
Provides moisture to braise the chicken and vegetables into a sauce.
Carrots
Add sweetness and soften during stewing.
Turnips
Add mild sweetness and soften during stewing.

The step that matters

Sautéing the chicken until golden brown. Dusted chicken browns only if the butter is hot enough and the pieces are not crowded. Browning builds flavor through the Maillard reaction, while pale chicken stays flat and can steam instead of searing.

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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