What Goes With Chicken

39 Amazing Chicken Pairings For You To Try

· September 14, 2022

Chicken Pairings

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Chicken. Click on any match to view its flavor matches.

  • Avocado

    E.g. Chicken, papaya and avocado salad.Whilst it doesn't have a short memorable name like Caesar or Cob, this salad is still popular (google is your friend here) due to how well it's three primary ingredients work together.

    Light chicken is surrounded by the creamy rich tastes of avocado and papaya and a simple fresh lime dressing accents their flavors. To add some crunch, the salad is topped with crushed walnuts.

  • Basil

    E.g. Pad Gaprao.One of Thailand's most famous dishes, Pad Gaprao is a stir-fry of diced chicken, sweet holy basil, fragrant chillis, and oyster and soy sauce.

  • Cabbage

    E.g. Chinese chicken salad.This classic American salad demonstrates these two flavors perfectly. Shreds of tender broiled chicken throw together with torn crunchy pieces of red, nappa and chinese cabbage and brought together with a fragrant dressing of sesame oil, rice vinegar, soy sauce, almonds and cilantro (corriander leaf).

    To add more crunch, crackled pieces of deep fried wonton are scattered on top.

  • Coriander Leaf

    E.g. Chicken coriander curry.I stumbled upon this in Madhur Jaffrey's "Curry Bible" and "cor blimey guvnah", is this one a keeper.

    Unlike most curries which use tomatoes as their sauce this one uses bunches of fresh cilantro, green chilies and ginger resulting in an extremely fragrant and unique curry.

    Just chuck enough cilantro to half fill your blender, a scary amount of garlic and ginger, some green chilies, a little tomato and lemon juice and pulverize it all into a runny mixture. A little water will help to get things moving.

    Then simply fry some red onion till it softens in a pan and add your favorite cuts of chicken to the pan and brown it all off. Spice things up with some coriander powder and give it all a stir before pouring in the bright green contents of your blender.

    Cook till the sauce thickens and clings to the meat before adding a little yoghurt to taste and turn the heat low to avoid it curdling. Once it has heated up again, kill the gas and serve.

  • Dijon Mustard

    E.g. Chicken in french mustard sauce.A classic French dish where chicken is cooked in a skillet in a sauce made from dijon mustard and wine. There are many variations to the classic. David Lebovitz shares his version learnt during his time living in Paris in his book "My Paris Kitchen" and available online via the Washington Post.

    The New York Times offer a much simpler version which you can easily make midweek without much fuss and in under 30 minutes. A great way to see these two flavors at work.

  • Egg

    E.g. Oyakodon.This traditional Japanese dish involves simmering chicken in mirin, soy sauce and roughly cut onion. Once the chicken is cooked, the onions are soft and the broth has reduced the flame is stopped and a raw egg is added to the pan. The pan is then covered for a minute to let the egg cook but remain slightly runny. The pan's contents are then slowly poured on top of a bowl of rice, or what is known as Donburi, and served.

    Incidentally, the literal meaning of the name "parent and child", which I admit, is slightly nauseating but the dish is extremely satisfying on a cold winter's night and should definitely be on your list of things to eat on a visit to Japan.

  • Grape

    E.g. Cailles aux Raisins (Roasted quail and grapes).Quite a surprising pairing but on researching these two I discovered the classic French dish Cailles aux Raisins which is roasted quail with grapes. Ok, I’m cheating a little here as quail and chicken are slightly different but there are chicken alternatives online.

    In the French dish, a whole quail is wrapped in streaks of bacon, browned in a pan with lots of butter, and then roasted in the oven. Meanwhile, big juicy grapes are skinned and pan-fried in the remaining quail juices along with chicken stock and a little cognac. They are then served alongside the quail plus all of the buttery juices. Check how to make it at the excellent French Cooking Acadmey.

  • Miso

    E.g. Grilled chicken with miso sauce.The Japanese word dare has several meanings. The most popular being "Who?". However, as a suffix it can also mean "~sauce" as in "misodare" or miso sauce. These sauces combine a few simple ingredients and are often used to dress salads and fry or baste meats.

    A perfect example of using misodare is to add it to pan fried chicken when it is two thirds cooked.

    To create the misodare mix miso paste, soy sauce, grated ginger and chopped garlic, cooking sake (white wine), mirin ( or add sugar to taste) and white sesame seeds.

    Pan fry a piece of chicken on both sides and when skin is browned and crispy add the misodare to the pan. Toss and turn the chicken so its covered in the sauce and cook until the chicken is done. Serve on top of a bed of gently fried cabbage

  • Orange

    E.g. Asian orange chicken.In this American take on a traditional Chinese dish, chopped chicken is coated in batter, fried and then coated in a thick, sweet and spicy orange flavored sauce and stir fried until it caramelizes.

    Unlike the Chinese original that called for dried citrus zest, an ingredient sold everywhere in China, the western version uses the more readily available fresh zest of oranges or tangerines and their juices.

  • Peanut

    E.g. Chicken Satay.Satay is a popular dish across south east asian countries. There are regional differences but essential it is charcoal grilled skewered meat served with a sauce. In Thailand a peanut sauce is served to dip the smoky pieces of meat.

    In the book Silver Palate, the authors offer their take on this traditional dish by combining curry powder, dijon mustard, oranges, tarragon, salted peanuts and bitter orange marmalade.

  • Pomegranate

    E.g. Fesenjan — Iranian chicken and pomegranate stew.Iranians celebrate the longest day of the year in December on a national holiday called Shab-e Yalda. It’s a time for families to get together around the table and chat while feasting on amazing food. One of the most famous dishes served is Fesenjan, a flavorsome stew of chicken, pomegranate molasses, and ground walnuts that are slowly cooked to create a memorable rich, sweet, and tart gravy. This dish is guaranteed to impress, and you can watch how to cook it here.

  • Red wine

    E.g. Coq au Vin.No dish better exemplifies this pairing than the French Coq au Vin, where chicken is slowly braised in red wine, mushrooms, bacon, and garlic to yield a hearty, rich dish perfect for a cold winter's night.

  • Red/Yellow Pepper

    E.g. Poulet Basquaise - Chicken and pepper stew.I can’t think of another recipe that better illustrates chicken and peppers than the French stew Poulet Basquaise. It is one of France's most famous stews and comes from the Basque region close to the Spanish border. This dish combines gently browned chicken thighs with a vibrant stew of tomatoes and red peppers. Bayonne ham is added to provide a little smoky depth and herbs like thyme and parsley act as an accent. Together they are slowly stewed in white wine and chicken stock before being served with rice pilaf.You can watch how to make it [here](YouTube

  • Sesame

    E.g. Chinese Sesame Chicken.Originating from American Chinese restaurants, Sesame Chicken is made by deep-frying corn starch battered chicken pieces, coating them in a sweet, tangy, sticky sauce, and covering them in tons of toasted sesame seeds. The chicken is incredibly crunchy, and the sesame seeds add a textural and nutty counterpoint to the sticky sweet and sour sauce. This video recipe will make you drool.

  • Tarragon

    E.g. Pan fried chicken with tarragon butter sauce.I found this great recipe using chicken and tarragon in Michale Rulhman's "Twenty" book.

    He pan fries a chicken breast with the skin on and then serves it with a simple butter sauce.

    “One of the easiest sauces to make is simply butter, flavored with wine and herbs, that you’ve kept emulsified by whisking it into a liquid. In French cuisine, it’s called beurre blanc and usually follows some variation of whisking butter into reduced white wine (or, for a beurre rouge, into reduced red wine). ” Michael Ruhlman “Ruhlman's Twenty”

    To make it he sweats chopped shallots in a frying pan in the juices of the cooked chicken for a minute and then adds salt, a cup of wine and lemon juice and cooks the mixture until it reduces in size by about a half.

    After that he whisks in cubes of butter (a cup in total) piece by piece over low heat before adding plenty of chopped tarragon right at the end. The mixture is spooned over the chicken.

  • Tomato

    E.g. Chicken Marengo.The Chicken Marengo was created for Napoleon on the battlefield just after winning the battle of Marengo. The battle was famous for testing France’s supply lines to the front and ingredients were scarce. Despite this, the cooks managed to assemble chicken, tomatoes, garlic, and brandy and created what would turn out to be a classic French dish.

    The dish has changed somewhat; the garlic is now replaced by onions and the cognac switched for white wine. The method though is roughly the same; chicken thighs and onions are browned in a pan, reduced with white wine, and gently simmered with tomatoes. You can watch the traditional version made here at the French Cooking Academy and a more modern version here.

  • Walnut

    E.g. Stir-fried chicken, walnut and peppers.A popular Chinese stir fry is chicken and walnuts. In this classic recipe Chinese sherry ( Shaoxing rice wine ) and hoisin sauce join forces to bind chicken and walnuts together. Color and crunch come in the form of peppers, though broccoli can be substituted.