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A Bird in the Hand: Chicken Recipes for Every Day and Every Mood by Diana Henry

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Notes about this book

  • Pigeoncottagekitchen on March 20, 2015

    I went to Diana's talk and book signing at Toppings Books in Ely. One of the Toppings team had cooked a selection of things from the book so we all got a taster plate and a glass of wine - delicious! Salad of chicken, cherries and watercress with creamy tarragon dressing was lovely, can't wait to make that at home.

Notes about Recipes in this book

  • Spanish supper: chicken, morcilla and sherry

    • grindabod on November 01, 2017

      Chicken and black pudding: a brilliant combination.

  • Mexican chicken and pumpkin with pepita pesto

    • lilham on July 21, 2015

      I substituted basil for coriander in the pesto. This resulted in a pesto that's much lighter than the normal basil parmesan version. Very delicious with the chicken.

    • Melanie on July 27, 2016

      This was ok but I'm unlikely to repeat - the flavour combination wasn't quite right for me.

    • e_ballad on December 04, 2016

      I normally adhere to "whatever Diana instructs, I will obey", but I think next time around I will reduce down the amount of olive oil in the pesto as it made it a very thin sauce, almost like a thick flavoured oil, rather than a pesto per se. I'd also be more careful about draining the chicken from the marinade as the pumpkin ended up a bit soggy on the base. Otherwise, this was a hit at ours.

  • Baked chicken with tarragon and Dijon mustard

    • Silverscreensuppers on August 09, 2016

      I thought this was absolutely delicious! When I was making it I thought there might be way too much mustard, but when cooked, it didn't taste mustardy at all. Lovely!

    • TrishaCP on May 10, 2017

      This is tasty. I used boneless skinless breasts cooked for about 30 minutes (they were franken-breast sized) and chives since I didn't have tarragon. I adore tarragon so I really look forward to using it next time. The mustard was a tad strong for me, but I had a brand new fresh bottle. If you are suspicious of mustard just go a tad lighter.

    • Kfaber on December 10, 2016

      Kids and I loved this chicken recipe - very flavorful and satisfying

    • mirsaidi007 on November 12, 2018

      This was delicious! Used a whole chicken cut into 8 parts. Because the chicken stayed relatively moist I would think one could use just bone-in breasts and it would be great. The tarragon was very pronounced in the leftovers, which was fine for me, but was a bit much for my husband.

  • Cumin and turmeric roast chicken with smashed avocado and corn cakes

    • paulabee on March 29, 2016

      Not my favorite- I just didn't love the flavor of this spice paste. Based on what was in my cupboard, I did end up using regular sweet paprika rather than the hot paprika that was called for, so perhaps my substitution was to blame. It was great as leftovers in the pumpkin laksa recipe in the same book though, but I will probably not make this chicken again, although the corn cakes were excellent!

    • danielh7645 on October 06, 2015

      This was also the first recipe I made from this book and loved it. Very simple and the fresh taste of the avocado works so well with the sweet corn cakes and spicy chicken. Fairly healthy too.

    • angrygreycat on October 25, 2018

      Made this for dinner tonight. Corn cakes definitely need salt and need to be cooked until very brown. Very easy and interesting to make as a combination. We enjoyed it and would have it again.

    • Fiona on April 15, 2015

      This is the first recipe I've made from this book - I hope the others are as good. Really simple to do and delicious flavours. Uses lots of spices but nothing is overpowering. It went beautifully with the smashed avocados. Instead of the corn cakes I served it with Ottolenghi's Sweet Potato Cakes from Plenty, which is a family favorite. I'll try it with the corn cakes next time.

    • TrishaCP on September 02, 2018

      Overall, we enjoyed this dish. The corn cakes were the best part- they definitely need salt, and are best very well browned. (I used a red and a green serrano, and seeded, the heat was negligible. I would definitely use seeds next time.) The avocado was good too- the sherry vinegar was unusual to me with these types of flavors, but not unpleasant. I felt like I didn't like the taste of the mustard in the chicken here- I was dubious about it working with these types of flavors and I should have trusted my gut and omitted it. I would repeat this but with a different spice rub for the chicken.

    • Silverscreensuppers on August 09, 2016

      How funny, I'm the third person that made this as the first recipe from Diana's lovely book. I thought this was GREAT. The flavours complimented each other perfectly and it was a fun dish to cook with a friend. I really liked the fact I didn't have to think about what to have with the chicken - it's a whole menu on one page - brilliant!

    • sjwill82 on January 29, 2018

      The corn cakes were a little bland for my tastes but I did omit half the chilli as Anders doesn't like too much heat. Next time I would check for seasoning. Chicken tasted good but the next time I will apply a thinner layer of the butter as it seemed to go a bit 'cakey' Loved the avocado, the addition of sherry vinegar is different from my usual smashed avocado and it give it a real punch. Served corn cake batter leftovers with bacon and egg for brunch the next day.

  • Chicken with prunes and red wine

    • hillsboroks on June 12, 2017

      This is one of those recipes you stumble into because you happen to have all the ingredients on hand and then find that you have made a wonderful flavor discovery. The chicken, caramelized onions, red wine, Brandy, herbs and garlic combine to deliver a lovely, flavor-packed dish that is fast and easy enough for a weeknight but would also be lovely to serve to guests. We will definitely be making this again.

  • Thai chicken burgers with Asian slaw

    • Foodycat on April 15, 2015

      I used skinless, boneless chicken thighs and ran them through the mincer with the aromatics, then mixed in the breadcrumbs and other seasonings by hand. Really delicious.

    • sarahj22 on March 07, 2018

      Yum! I made quite a few changes to this recipe so not entirely true to the original. I used minced turkey instead of chicken and omitted the lime zest for the burgers: they were very tasty on their own, but I do think the accompaniments really improved the dish. I didn't do the full slaw but made the sauce for it and added some grated carrot, which turned out as a lovely soft pickle. The suggested accompaniment of mayo mixed with lime juice, ginger and garlic was also delicious: DH also recommends lots of pickled ginger but we didn't have any so left it out. We served these with salad and brown rice as advised which hit the spot flavour-wise, but both of us agreed that if serving with rice again (rather than buns) we'd prefer the mix rolled into meatballs rather than burger patties.

    • raybun on November 13, 2016

      These were delicious, everybody asked me to make them again. I added a (mild) green finger chilli to the mix and didn't get around to making the slaw. 5*

  • Roast chicken, garlic and potatoes in the pan with watercress, Cashel blue and walnut butter

    • RosieB on May 14, 2015

      This recipe was easy and really tasty. Be warned, there is a lot of butter in this dish but the blue cheese and walnuts give the dish a really tasty crunch. The potatoes are delicious.

  • Vietnamese lemon grass and chilli chicken

    • TrishaCP on March 19, 2016

      Like others have said, very easy and very good. I put it in the marinade overnight and it was very easy to finish it up after work on a weeknight. I followed her cooking times for the chicken and didn't have problems, but I used thigh meat- the timing as written would have ruined breast meat though (which I think is listed as an acceptable option).

    • JoanN on March 14, 2016

      Flavors were good, but if you follow her directions chicken will be overcooked. Not in a hurry to make this again.

    • FJT on March 14, 2016

      Delicious and so easy to make; not least because I used lemongrass paste rather than chopping the real thing (lemongrass can be hard to find in the shops here).

    • Foodycat on May 06, 2015

      Very tasty, very simple.

  • Puerto Rican chicken and rice

    • KarinaFrancis on April 25, 2017

      I loved this, so much flavour and absolutely delicious! The chicken turns out moist and that rice, oh yum! The only downside is that it's a palaver to make so certainly wouldn't be a weeknight dish as DH suggests. Also note that the achiotte paste takes some effort to dissolve, I ended up dissolving it in the stock.

  • Bourbon and marmalade-glazed drumsticks

    • hillsboroks on November 17, 2015

      Great flavor and a snap to put together. I let them marinate 4 hours and the flavor did penetrate the chicken legs. I roasted them in a 9 x 13 inch metal baking pan that I had lined with heavy duty foil and they turned out looking just like the photo in the book. Next time I would cut the oranges into slightly larger slices. The thicker ones did the best and tasted lovely with chicken and the bit of sauce.

    • chawkins on February 26, 2018

      This was delicious, I only used 7 drumsticks but they were quite large and I only had room in my 7x 11” pan (so I could use my counter-top oven) for 1 large orange, so that was what I went with. Used one red Chile and one jalapeño and marinated for about 4 hours.

    • lilham on May 22, 2015

      Very good. The orange wedges are fiddly to eat and my family left them uneaten. Would try again without.

    • caitmcg on May 14, 2015

      I doubled the mustard and used thighs, rather than drumsticks. Great flavor, sweet, spicy, complex. It's odd that she says you can't eat the skin of the oranges because not only can you, but I've made a few recipes from Diana Henry's earlier books that similarly use whole orange pieces where you are clearly meant to eat them skin and all.

    • Radish on April 26, 2015

      This is pretty darn good. I used rum instead of bourbon. and I also put these on the BBQ. I will make this again in some form.

    • angrygreycat on August 01, 2018

      Made this tonight with 7 drumsticks. I think I would increase the mustard or the chillies for a bit more bite. Super easy recipe and a nice flavor. I bought a big pack of drumsticks and used half for this recipe and half with Justin Chapple's to have a variety of flavors. I was surprised when the recipe said dump the wings and the marinade all in the roasting pan. I was sure the liquid marinade would burn but it didn't :).

  • Hot Italian chicken with peppers and chilli

    • Zosia on April 16, 2015

      The roasted peppers were a delicious accompaniment to the chicken. 1 tsp of chili flakes provided enough heat for me and if your bird is on the small side (1.6kg), you'll want to check on it after 30 minutes in the oven.

    • hleese on May 14, 2015

      If you want a lighter version of this, ie, less calories, just put all the ingredients on a baking tray or oven proof dish and roast for 40 minutes, less calories and less washing up! I've tried it both ways and both delicious.

    • bellaCat on May 08, 2015

      3 tsps of chilli flakes is way too much, at least the ones I've got. Go easy and add as required.

    • adewar on May 27, 2017

      This was surprisingly simple and had an amazing flavour and smell. The only problem I had was the chicken skin sticking to the pan when I was browning it. The tops of some of the chicken pieces were then a bit dry in the finished dish.

  • Turkish-spiced chicken with hot green relish

    • Foodycat on April 15, 2015

      Love this - we had it in warmed pitta bread wraps with a dollop of yoghurt.

    • TrishaCP on June 11, 2016

      This was very easy and very delicious. I marinated the chicken the night before cooking, which brings it into the weeknight cooking realm. Like Foodycat, I served with pitas and yogurt, and threw in some tomatoes and cucumbers for good measure, and it was not too spicy.

    • lilham on June 25, 2016

      Equally lovely with chips.

  • Chicken with Marsala, olives and blood oranges

    • sharifah on December 08, 2016

      Like this dish very much, the sauce is really nice, a bit unusual with the oranges. Followed recipe exactly, works well.

    • Ladyredspecs on July 13, 2016

      Loved this, just used legs and thighs on the bone. I'm unable to eat onion and garlic, thinly sliced fenel was the perfect subsitute.

    • TrishaCP on December 20, 2016

      Beautiful dish that was equally as delicious. Served with farro and subbed cara cara oranges for blood oranges to good effect.

    • Nichill on March 22, 2016

      Very tasty dish. Had to add a bit of water to stop it drying out, but was only making a half quantity. Well worth trying.

  • Chicken with anchovies, lemon and rosemary

    • hillsboroks on June 29, 2015

      Lovely weeknight recipe with loads of subtle flavor. I only had boneless skinless chicken thighs on hand but they worked just fine. I also had to sub slivered Vidalia onion for the shallot but they were sweet and savory and complimented the anchovy lemon flavor in the sauce. I reduced the time in the oven to 30 minutes and it was just right.

    • TrishaCP on November 29, 2015

      I made some changes out of necessity (boneless chicken thighs) and forgetfulness (forgot the garlic and lemon zest at the end), but I wasn't wowed by this dish. It was perfectly fine and tasty enough, but I probably wouldn't make it again. (Maybe the garlic and lemon zest at the end make all of the difference.) I agree the anchovies are not detectable.

    • Astrid5555 on April 17, 2016

      The best thing about this dish are the shallots and the sauce to which I had to add some more liquid after about 20 minutes since it browned too quickly. The chicken thighs had a crispy skin and were ok, but nothing special.

    • Gio on October 30, 2015

      For this delicious chicken we used four whole chicken legs, thighs and drums separated. I included 1/2 tsp crushed red pepper flakes.. Ours could have cooked a smidge longer but that's easily corrected next time. Loved all the flavors.

    • Jane on September 09, 2015

      This was an easy weeknight dinner. My thighs didn't brown like in the photo. I seem to have this issue with DH recipes - my chicken pieces seem to throw off a lot more liquid so they poach rather than roast. But they tasted good. The anchovy flavor is very subtle - I don't think anchovy haters would detect it.

    • veronicafrance on January 02, 2016

      This is the first recipe I've tried from this book, and we enjoyed it. Just the sort of recipe I like -- a bit of prep, then stick it in the oven and go away till it's done. I didn't do it exactly as written -- this was because my piri-piri dried chiles are so hot that when I tasted for seasoning, even though I only used one, the chile was so overpowering that I stirred in a spoonful of cream to soften the flavour. The sauce was delicious and the chicken skin nicely crisped.

  • Roast Jerusalem artichokes and chicken with anchovy, walnut and parsley relish

    • lilham on January 15, 2016

      This is very simple to make but I wasn't wowed by it. It's just ok. DH said the Jerusalem artichokes should be caramelised from the cooking. However mine wasn't as there was a lot of cooking liquid in the roasting tin.

  • Chicken rye schnitzel with mustard sauce

    • lilham on May 16, 2015

      The mustard sauce Is delicious with the schnitzel. Great addition to what is essentially a child's meal to adult tastes. (So now both my kids and us parents can enjoy it).

    • stockholm28 on June 21, 2015

      I really enjoyed this dish and although I don't have kids I suspect it would be a good family dish. The rye breadcrumbs were really subtle. There is definitely a slightly different flavor from the basic panko breaded chicken, but I'm not sure that I'd be able to discern the rye in a blind taste test. The recipe calls for 1 3/4 cups of rye bread crumbs but I needed nearly twice that amount. She uses chicken thighs which was a revelation to me; I did pound mine with a mallet rather than follow her instructions of flattening with a rolling pin. The mustard shallot wine sauce is excellent. The sauce is definitely for the adults.

  • Chicken with Shaoxing wine, crisp radishes and pickled ginger

    • Frogcake on February 07, 2017

      Great recipe! My chicken marinated for nine hours in the refrigerator. We love the taste combination of Shaoxing wine, soy sauce, garlic, ginger and honey. It's also a very easy prep with time divided. The chicken thighs can also be braised in the oven with great results -at 350F, forty minutes. Great with daikon radish and pickled ginger, but leave these out and it's still wonderful.

  • Chicken forestière

    • adewar on May 27, 2017

      Very sophisticated flavour and smell. I agree with the comment about flabby chicken skin. The mushroom flavour is superb.

    • stockholm28 on November 11, 2015

      Reminds me of a more rustic version of Julia Child's chicken with mushrooms and cream. This is very good ... mushrooms, madeira, cream. My only criticism is that you end up with flabby skin on the chicken thighs since you cook the dish with the cover on. I removed the skin before serving.

    • Rinshin on September 08, 2017

      Loved the taste but did not care for the technique, so changed how it was prepared. Wanted to keep the chicken skin crisp at all times and used the method I like (Cook's Illustrated method that works great). Browned the chicken both sides, removed the chicken and cooked the sauce component per recipe. But, instead of covering and cooking stovetop with the chicken skin getting gloppy using the recipe instructions, I baked it at 325 without cover for 1 hour. Made sure chicken skin was always above the liquid portion. Did not have all the mushrooms in this recipe, and subbed with dried button and maetake and fresh eringe (trumpet) mushrooms. Super mushroom taste. So delicious. I would think any mushroom will work here. Will be repeating again. Photo added.

    • hillsboroks on September 25, 2016

      This is a mushroom lovers delight! It was also a fabulous way to cook one of my hunter husband's wild ducks (for him) along with the chicken thighs (for me). I used 4 chicken thighs and the duck which was cut into 4 pieces and it was just right. My only problem was realizing mid-recipe that I didn't have heavy cream on hand as I had thought so I subbed in half whole milk and half sour cream mixed together. It seemed to work just fine but I can hardly wait to make this again using cream. I think that running it quickly under the broiler next time just before serving might make the chicken skin crisp up nicely but my dish ended up pretty much looking just like the photo in the book.

    • Zosia on October 29, 2016

      I was inspired by Astrid5555's review and the fact that I had all of the ingredients to make this and I'm glad I did. It was easy and so flavourful. I used skinned chicken legs that needed an extra 10 minutes to cook but since the sauce needed extra time to reduce, that worked out. Next time, I'll double the carrots - so tasty infused with the cooking liquid - so there's a full vegetable serving per person.

    • eliza on May 02, 2018

      I didn't like this as much as the other reviewers. Not sure why, but mine just wasn't all that flavourful. I used the adapted technique that others have suggested to avoid soggy skin, but otherwise followed the recipe.

    • Astrid5555 on October 26, 2016

      This was soooo good! The sauce was delicious, subbed sherry for the Madeira, worked well. As mentioned by the other reviewers, the flabby chicken skin was a little bit off-putting. Maybe just take it off before cooking or try to recrisp it under the broiler next time? Served over papardelle pasta.

    • Melyinoz on March 14, 2018

      I have made this numerous times, and it is lovely and rich. I serve it with creamy mash which works well. My sister still talks about this dish.

  • Poulet bonne femme

    • Astrid5555 on March 19, 2017

      This smells incredibly good while cooking, the end result was just ok compared to some other recipes from this book. I used skin-on, bone-in thighs instead of cutting a whole chicken into pieces. I still haven't found a good way to cope with the flappy chicken skin, which I find really off-putting. Apart from that the potatoes tasted really bacony and the mushrooms complemented the dish perfectly.

  • Chicken with Riesling, leeks and grapes

    • TrishaCP on September 20, 2016

      I was inspired by Astrid's note to try this one too. We made it with grapes but served sautéed mushrooms on the side. I think I preferred the mushrooms to the grapes here, but the grapes certainly weren't bad. The meat was very tender and flavorful (used bone-in thighs), but I agree that the skin should be removed.

    • Astrid5555 on September 12, 2016

      Exceptional! The sauce, the chicken, the leeks, the grapes! Husband licked the plate and even the kids loved the juicy and tender chicken meat. Wow!

    • pluralcow on September 25, 2015

      This is a nice recipe for the cooler weather. I added about 3x as many grapes as called for and would do that again, the recipe calls for a very small number of grapes.

    • Barb_N on February 14, 2018

      I made this in advance in case I was working late. Followed suggestions and used skinless (which meant boneless) thighs and mushrooms instead of grapes. Omitted the cream and it reheated beutifully. Did not reduce the sauce- instead we ate it with a spoon. Definitely will repeat.

    • Frogcake on April 06, 2017

      We loved this! I omitted the grapes and added mushrooms instead. As well I threw in cubed potatoes into the pan. All plates were licked clean the sauce was so delicious.

    • saarwouters on February 10, 2018

      We loved this too! Make sure you serve it with some bread to get every last drop of the amazing sauce!

    • paulabee on March 29, 2016

      loved this; will definitely return to this recipe. I added a small amount of spicy chicken sausage to braise with the chicken thighs. The sauce was fantastic- it felt decadent without being heavy. note: I used skinless chicken thighs b/c I'm not a huge fan of how skin gets soggy during a braise, and I've encountered this with other recipes in A Bird in the Hand. I was worried there wouldn't be enough fat and the chicken would dry out as a result, but the meat was still tender and delicious.

    • raybun on September 20, 2016

      A delicious comforting autumn meal. The flavours were spot on, I subbed mushrooms for the grapes as suggested, as that's what I had on hand. I served it with rice but will make mashed potato next time to soak up the gorgeous sauce.

  • Roopa's lemon grass and turmeric chicken with potato salad and date and tamarind chutney

    • Foodycat on April 15, 2015

      The potato salad is a winner, even if you don't make the chicken. But the chicken is very good. We were left with a lot of leftover pan juices, which I used to cook deliciously aromatic rice the following night.

    • slouj on February 06, 2016

      Wonderful recipe. Chicken, with leftover sauce poured over, freezes well and makes lovely sandwich or wrap filling.

  • Jamaican chicken curry with sweet love apples and rum

    • lou_weez on February 12, 2018

      This was really good and quick and easy enough for a weeknight meal.

  • Tajine of chicken, caramelized onions and pears

    • Melyinoz on March 17, 2018

      I'm not as much a fan of this dish as others here. There wasn't anything wrong with the dish, but I wouldn't rush to cook it again. Especially with so many other standout recipes I have already cooked from this book, and so many others to try.

    • veronicafrance on March 26, 2016

      I reckon there are no duds in this book -- another excellent result. I didn't find it particularly time-consuming; I did use chicken drumsticks though, so they didn't take long to cook, and you can continue with preparation (for example peeling the shallots) while the chicken is cooking. The pears I had weren't great and even so the result was excellent, with the contrast between briefly cooked pears (fried while the sauce reduced) and everything else. I didn't reduce the sauce to nothing as she implies you should -- it was too good for that, so I just boiled till caramel coloured and syrupy. It's so good that plainly steamed instant couscous is absolutely fine as an accompaniment.

    • eliza on July 11, 2015

      Really liked this dish. I used chicken thighs and made a smaller amount but otherwise followed the recipe. It took about 1.5 hrs from start to finish. I think this could be streamlined somewhat; for example, chicken goes in and cooks 15 minutes before the shallots then later the chicken comes out and onions cooked further...I will change that next time I try it, hopefully making it quicker with no loss of flavour. Love the addition of pears at the end.

    • NikkiPixie on April 16, 2015

      This was absolutely amazing. Time consuming - a LOT of shallots to peel - but the flavour was spectacular. My partner was literally licking his plate afterwards. Make sure you use a high quality honey, it made all the difference.

  • Korean fried chicken wings

    • Nacey on February 11, 2018

      I baked my chicken wings first having tossed them in seasoned oil and flour. Then stirred them into the sauce and they were perfect. No frying needed!

    • lilham on October 08, 2016

      I made it with small pieces of skinless boneless chicken thigh fillets, cut into small pieces. The frying time I needed therefore was much shorter.I didn't use any thermometer. The sauce is delicious. Just the right balance of heat, sweetness and saltiness. The punch I expect from Korean food.

    • mfranklin125 on March 08, 2017

      This was sooo yummy

  • West African chicken and peanut stew

    • mfranklin125 on March 09, 2017

      I added potato and next time will use pumpkin not butternut squash which I got to see if it will work since there was no pumpkin at the store that day.

    • Frogcake on February 28, 2017

      A very tasty, hearty stew. My family loved this. I added cubed sweet potato and some tofu; as well , substituted pumpkin for butternut squash. I added the juice of two limes - hard to find decent limes in Eastern Ontario -they are usually fairly juiceless. I will definitely make this one again.

  • Chicken with rice, sweet potato and pepper stuffing, coriander and coconut sauce

    • Melyinoz on March 14, 2018

      Oh gosh, this is really tasty. I made it exactly as stated, as I always do the first time I try a recipe. When I make it again, and I will definitely make it again, I will double the rice mixture, as it is delicious and I felt it needed more. I also don't know if I would bother stuffing the rice in the chicken. Sure, it absorbs wonderful chicken juices, but it also slows down the chicken from cooking. I will happily bake the rice, as I did with the leftover rice that couldn't fit in the chicken the first time I made it. The sauce is excellent too. Like a lot of DH's recipes, it ain't low fat, but gosh it is bursting with flavour.

  • Parsee chicken with apricots

    • Frogcake on January 30, 2017

      My family really like this dish. I used chicken breasts and substituted tomato juice for the water. I would definitely make this one again. Highly recommend serving this with roasted almonds and chopped parsley. I served this with Persian herb Chilau, a recipe in Diana's "Plenty" book.

    • embk27 on July 31, 2016

      Lovely sweet curry - husband thought too sweet but I really liked it. I used Kashmiri chilli powder instead of whole dried and worked fine. Good if you like mild curries.

  • Vietnamese caramelized ginger chicken

    • Jane on May 05, 2015

      I marinated the chicken overnight so it got a good flavor. The end result was quite good, and certainly manageable for a quick dinner if you marinate the chicken ahead. I didn't find the caramelized sugar flavor very pronounced - which was a good thing in my view.

  • Roast chicken with peaches, honey and lavender

    • TrishaCP on August 19, 2018

      This was incredibly delicious, especially the lovely peaches. We didn't have lavender sprigs, so just used the lavender honey, but honestly, I think any honey with a prominent floral note would work well.

    • veronicafrance on August 21, 2016

      I can't say I really cooked this recipe because a) I didn't put any lavender in it and b) no lavender honey was available here in southern France (yes, really!) so I used heather honey instead. That said, the combination of chicken, peaches and a sweet, caramelized sauce is excellent. Never a duff recipe in this book. Note, you don't need a whole chicken; I used drumsticks.

    • ksg518 on July 20, 2017

      We didn't have lavender honey but did have lavender. Maybe the lavender honey gives it the taste, but I couldn't taste lavender in the dish. Otherwise it was a wonderful, easy chicken dinner with a great sauce. We'll be making this again, perhaps with orange blossom honey and orange zest.

  • Poussins with black grapes, juniper and saba

    • Ladyredspecs on July 13, 2016

      Really lovely combination of flavours

    • TrishaCP on October 08, 2016

      This was a perfect autumnal meal. I made this using 4 bone-in, skin-on, chicken thighs instead of poussins, and red grapes instead of black (so I reduced the saba by half so things wouldn't get too sweet). I had to add to the cooking time significantly since I was using chicken- maybe by about 20 minutes? The juniper wasn't very prominent, but I don't have the freshest version available. I served this with farro.

  • Mustard chicken, black beans and avocado salsa

    • caitmcg on June 05, 2018

      I really enjoyed this combination, though I cut the honey in the chicken marinade back drastically.

    • Frogcake on November 21, 2016

      We loved this recipe. Will make this one again! I followed the recipe completely except used lemon in place of lime. The chicken marinade is a perfect balance of sweet, sour, and spicy from the chilies. The bean dish is lovely, fresh and suitably spicy. Really, really nice with the avocado salsa.

  • Chicken legs in Pinot noir with sour cherries and parsnip purée

    • Foodycat on April 03, 2016

      A bit of a fiddle with a few different processes, but a really elegant result. The wine and sour cherry sauce is quite tart, and the parsnip puree is very sweet and they work beautifully together with the chicken. But I bet it would be nice with pork too.

  • Paprika roast chicken with caraway potatoes, quick-pickled cucumber and soured cream

    • vickster on April 30, 2017

      Very good roast chicken recipe. I didn't make any of the accompaniments, but would like to try them next time, especially the pickled cucumber.

  • Roast chicken stuffed with black pudding and apple and mustard sauce

    • Foodycat on October 14, 2018

      So good! I used 1tbs Dijon mustard and 1tbs grainy mustard, which cooked out to a really mellow but tangy sauce. The black pudding isn't scary.

  • Roast chicken and pumpkin, black lentils and hazelnut picada

    • e_ballad on June 04, 2018

      I was a little underwhelmed. I agree with @veronicafrance that the picada was the most notable component & it was tasty, but overall, it still wasn’t enough to bring this into regular rotation.

    • veronicafrance on February 05, 2016

      This was good, but I have to say the only thing that lifts it above the ordinary is the picada, which is excellent. It looks like quite an involved recipe, with four separate elements, but actually each element is very simple, so hands-on time is not excessive and the tasks are sequential: put the chicken in the oven, prepare and roast the squash, get the lentils going, make the picada while they are cooking, rest the chicken while you finish off the other items. PS I have no idea what black lentils are, so I used Puy lentils.

  • Salad of chicken, cherries and watercress with creamy tarragon dressing

    • Foodycat on June 29, 2015

      I used sauteed chicken thigh fillets instead of the poached breasts and just propped them on top. A lovely combination of sweet/savoury/juicy/pungent/crunchy/soft. I'm planning to use the dressing as a quick alternative to Bearnaise with steak.

    • purrviciouz on July 19, 2018

      We really enjoyed this. Next time I'd make the dressing the day before because the tarragon flavor does intensify as it sits and I would reduce the sugar in the dressing or maybe add more vinegar. I poached chicken breasts and sliced them. This was a lovely meal.

  • Balinese chicken, bean and coconut salad

    • Foodycat on April 21, 2015

      I didn't have any fresh coconut so I used a little extra coconut cream. I also left the oil out of the dressing. And I used chicken breast fillets, not thighs. So delicious. I think it'd be lovely with some bean thread vermicelli tossed through as well.

  • Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche

    • sarahj22 on February 03, 2018

      This was really yummy. I left out the coriander and spring onions and used crispy salad instead of spinach. I'd planned to serve it with feta as DH suggests in the blurb - I forgot at the last minute, but I don't think cheese would've added anything anyway. Loved the harissa roasted tomatoes. It's probably worth making a bigger batch for other salads. I agree with lilham that this doesn't actually need the lime creme fraiche but I did like the bit of creaminess it brought.

    • lilham on April 18, 2016

      Lovely salad. Don't be intimated by the long list of ingredients. The parts all come together very quickly. I served the creme fraiche on the side but it was barely touched. The salad is full of flavour with or without the creme fraiche.

  • Palm sugar-griddled chicken with radishes, cucumber and vermicelli rice noodles

    • TrishaCP on October 14, 2018

      This was good- even using the chicken breasts I had inadvertently purchased rather than thighs. It was very time-consuming to prep all of the ingredients for the marinade and dressing. However, the rest of the meal comes together quickly after the elements are made.

    • NikkiPixie on June 05, 2015

      This was fabulous but quite time-consuming. I've been to Vietnam and this took me straight back there. The recipe doesn't say what to do with the coriander leaves, only the stalks, but it seemed pretty obvious to chuck it in the salad with the mint. The only thing I'd change is that Vietnamese noodle dishes tend to only have a small amount of meat, so I'd halve the chicken and marinade. Incidentally, this would save a lot of time, as grating 40g of ginger takes a looooong time!

  • Smoky chicken salad with roast peppers, shiitake and sugar snap peas

    • e_ballad on January 11, 2017

      Uncharacteristic for her recipes, there were a lot of steps involved to make this salad (lots of washing up!), albeit all of them simple. Unfortunately, for all the effort, the combination of textures & flavours didn't especially wow us. A bit more crunch might change this, with the radish/carrot variation sounding like a good idea.

    • FJT on July 24, 2016

      This is a lovely salad. It was really easy to make and was very tasty. I made it with the peppers and sugar snap peas, but instead of shiitake mushrooms I added carrot and radish to the salad leaves (as suggested as a variation). I liked the extra crunch that this added.

  • My coronation chicken with mango and avocado

    • Silverscreensuppers on August 09, 2016

      I love coronation chicken and I really liked Diana's take on it. Delicious.

    • saarwouters on July 28, 2018

      Wonderful summer salad with Indian flavours. I agree with the other notes, that there was way too much dressing! So I only added 2 or 3 tablespoons of it, and served the rest of the dressing on the side. Also, I switched the amounts of mayonnaise and yoghurt in the dressing, to make it a bit more healthy and fresh. Delicious!

    • Foodycat on July 11, 2015

      I used chicken thigh fillets instead of breast. This makes a very good, lighter, fresher version of coronation chicken. Even my husband, who claims he doesn't like meat and fruit together, enjoyed it. Next time I'd probably make a bit less of the dressing for the other quantities though.

    • lou_weez on February 11, 2018

      This was really good. Take care not to add too much dressing, but other than that a great summer dish.

  • Chicken, asparagus, broad bean and radish salad with dill and mint dressing

    • eliza on July 04, 2018

      This is a nice salad. I found the flavour very mild and subtle, and so I added some extra radishes to it. I didn't use the asparagus since my garden has stopped producing it and instead added some arugula from my friend's garden. Otherwise I followed the recipe. The additional radishes and the arugula added some extra spiciness that we liked. The headnote states that green snap beans or sugar snap peas can be substituted for the asparagus when it's out of season. This salad kept well in the fridge for several days, and the flavour even seemed to improve a bit over time. I will definitely make this one again.

  • Mexican griddled chicken, sweet potato and avocado salad with chipotle mayo

    • hillsboroks on August 08, 2015

      I made this for a lunch with guests and it was a great success. Not only was it colorful to look at but the multitude of flavors combined to give you flavor zing in every bite. I could not find chipotle paste so used some of the liquid from a can of chipotle chilies instead in the dressing. I also skipped making the mayo from scratch and used my favorite jarred mayonnaise instead. The dressing had just the right amount of spiciness for us but you could easily ramp up the heat by adding more of the chili juice or chopping some of the chilies and adding them. It all came together quicker than I anticipated. I will definitely make this hearty salad again.

    • lou_weez on January 16, 2018

      A delicious, flavourful salad that I can't wait to make again.

  • Crusted chicken and chorizo paella

    • Melyinoz on December 30, 2017

      Sooooo much flavour. Apologies for the background in the photo. I originally took the photo just for me and did not plan to share it here. Delicious!

    • Frogcake on April 04, 2016

      This was very flavourful, fantastic combination of textures too. I did not have any paella rice so I did something really unauthentic and used brown basmati rice instead. No worries! Turned out really well. This one is definitely a keeper recipe.

  • Royal chicken korma

    • Foodycat on April 15, 2015

      My heart sank when I read the method for this - it has several processes - but the flavour is so good it is definitely worthwhile. One of the best curries I've ever made. It's aromatic without being hot, so it's a good one for people who don't think they like spicy food.

  • Smoked paprika roast chicken, potato wedges and saffron allioli

    • Zosia on April 15, 2015

      Simple but very tasty. The allioli is not something I would normally make but it was wonderful with the chicken and potatoes.

    • e_ballad on August 11, 2018

      This was ok, but not sufficiently memorable to be likely to be repeated. Note that there is a similar recipe in “Food From Plenty” by the same author, albeit with almost half the amount of smoked paprika, which we found was more than enough to flavour the chook.

  • Roast chicken with truffles

    • Foodycat on April 15, 2015

      We had this for Easter - really good.

  • Jewish chicken with tzimmes

    • veronicafrance on March 13, 2016

      This was really delicious. Definitely a make-again. No problem with it being too sweet; I used ordinary potatoes rather than sweet potatoes, and some fat, juicy Agen prunes. Given the choice between red and white wine, I used red, which made for a rich mahogany-coloured sauce. My one criticism: when everything else was cooked, the carrots were still hard. I'd either parboil them for 5 minutes first, or cut them into much smaller pieces.

    • Gio on December 14, 2015

      Delicious chicken! The caution for this recipe is that it's very sweet. DH advises one to mitigate that by using less sweet vegetables, and reducing other variables, which we did. Verdict: a tasty, juicy, crisp skin chicken and fruit with unctuous pan juices.

  • Chicken piri piri

    • stef on July 25, 2016

      Used chicken drumsticks. Followed recipe but not as spicy as I thought it would be. Although drumsticks were nice and juicy. They were grilled on bbq

  • Chicken shish with toum

    • Zosia on May 19, 2016

      I made the shish without the toum - there was enough garlic in the marinade as it was - but did serve them with garlicky tzatziki instead of Greek yogurt. The marinade was simple but flavourful and both thigh and breast meat was moist cooked slowly as recommended over the dying heat of a barbecue.

    • TrishaCP on June 19, 2016

      I also made just the shish because we didn't have enough garlic. I agree with Zosia-this was very flavorful, moist and with a nice amount of spice (I used a combo of Aleppo and Marash peppers). Looking forward to trying the toum.

  • Barbecued poussins with za'atar and roast pumpkin houmous

    • ksg518 on April 24, 2018

      This is delicious. I used a very good quality za'atar I bought at the farmers market but it looks like the same ingredients and proportions Henry calls for in the recipe. I used thighs instead of whole birds. The chicken was wonderfully flavored and moist. The hummus was OK but I think that may have been the quality of my butternut squash (which is a substitute she lists in the ingredients). You certainly can make the chicken without the hummus.

  • Pomegranate and honey-glazed chicken skewers

    • TrishaCP on August 07, 2018

      With an overnight marinade, this came together very quickly and made a great dinner. (We didn't bother putting the thighs on skewers- just grilled them whole.) The recipe reads like it will be fairly sweet tasting, but with the char of the grill, and the spices and onions, it didn't really taste sweet to me. (That being said, I would only add the honey to your taste after incorporating the rest of the marinade ingredients since the sweetness in pomegranate molasses can be so variable.) I used a teaspoon of cayenne instead of the three teaspoons called for in the recipe, and it was fine that way but I would probably up the spice level at least to two teaspoons next time. I would also probably skip the pistachios next time- I didn't think they added much here.

  • Indian-spiced chicken with coriander chutney

    • Foodycat on June 04, 2015

      I used chicken thigh fillets and cooked them on the barbecue. Really delicious, fragrant, not hot.

    • angrygreycat on October 16, 2018

      Made this for dinner tonight inside on a grill pan. Very tender and tasty chicken. I used jarred coriander chutney because I had some to use up in the fridge. Served with basmati rice and peas and Naan.

  • Buttermilk chicken with chipotle slaw

    • angrygreycat on September 21, 2018

      The slaw is really the star here. Excellent spicy tasting slaw. The chicken was fine and easy to make but nothing super special. I would definitely make the slaw again.

    • raybun on March 22, 2017

      I only made the chicken part of this recipe and it is excellent. I had planned to make the slaw but it was -24C here today so I roasted some sweet potatoes and served with broccoli. I've bookmarked it in my summer file as the chipotle slaw intrigues me.

    • embk27 on May 07, 2016

      I've made this several times and it's always amazing. The marinade is so simple and makes the chicken really tender. It works well with chicken wings too.

    • saarwouters on February 25, 2018

      We really loved the slaw. We couldn't get the chipotles in adobo, so we used smoked paprika. And it was really tasty and powerfull! The chicken itself was not very special in our opinion.

    • RosieB on March 04, 2018

      I thought this was just okay for the time involved in marinating. The slaw was very good.

  • Coriander-seared chicken with hot-and-cold cucumber relish

    • caitmcg on June 25, 2015

      This is chock-full of flavor, thanks to the fish sauce, lime juice, garlic, black pepper, and cilantro in the marinade. The spicy cucumbers with Sichuan peppercorns complement it well, and I loved the bold flavors of the whole dish.

    • TrishaCP on July 30, 2016

      I only had time to marinate my chicken for about an hour, and it was still delicious. The cucumber salad goes perfectly with the chicken. I was worried about the large amount of chiles and omitted the dried, but next time I would add them or use the fresh chiles with seeds as the deseeded chiles (a cayenne and a jalapeño) were fairly mild).

  • Negima yakitori

    • Foodycat on May 15, 2015

      Very good. The spring onions add a lot of flavour and moisture.

  • Chicken with dill and leeks

    • Melyinoz on March 14, 2018

      I've made this dish twice now. It's not as punchy in flavour as some of DH's other recipes, but it has its own appeal. It is not a complete meal, it needs an additional side. I like it with steamed broccoli.

  • Chicken with pumpkin, cream and Gruyère

    • e_ballad on July 02, 2018

      Decadent & delicious. Lots of pots & pans, but very simple to prepare.

    • Astrid5555 on October 30, 2016

      I just caught my husband drinking the leftover sauce out of the baking dish. We all loved the pumpkin which is roasted until caramelized and then transfered to a baking dish together with the cooked chicken thighs topped with cream and cheese and baked until browned and bubbly. Served with pasta as recommended for a child-friendly version. We were not that keen on the chicken though, so next time I would leave it out and just make the sauce with the pumpkin and serve over pasta. A keeper!

  • Chicken with thyme and lemon and smashed garlic potatoes

    • TrishaCP on November 11, 2015

      Easy enough to pull together with classic flavors of lemon, thyme, and garlic. The chicken was perfectly fine though as Jane says, if you want it browned it needs to be on a tray and not snug in a layer per the directions. The potatoes were amazing-I didn't have baby potatoes so just used Yukon gold cut in chunks instead. They did fall a part a bit, but the flavors were spot on, along with that delicious crust you get from well-roasted potatoes.

    • Jane on May 05, 2015

      Very quick and easy dinner - results not spectacular but perfectly OK. Chicken cooked with lemon zest and juice and thyme with baby potatoes boiled then roasted with garlic and thyme. Can't really go wrong with that ingredients combination in my book. My chicken was in a lot more liquid and much less browned than in the photo - they are spaced out on a large tray whereas I followed the directions and fitted snugly in a single layer. The instructions also missed out what to do with the second lemon's juice.

    • veronicafrance on April 01, 2016

      This was OK, but really nothing special. Diana didn't say to peel the potatoes, so I didn't, and I think I should have done. In fact you could simply do proper roast potatoes with this and they'd be fine. Like Jane I noted she didn't say what to do with the remaining lemon juice. Maybe you're supposed to add it at the end for a bit more zing. Anyway I have several other simple tray-roasted chicken recipes that are better than this one, so I won't make it again. It's the only recipe from this book so far that I've found a bit dull.

    • saarwouters on December 01, 2017

      I agree with the other notes. It tasted good and was easy to make. But I've tasted better chicken / garlic / lemon recipes.

  • Soothing North Indian chicken

    • Foodycat on April 17, 2015

      A rare misstep - this just didn't do it for me. It went beyond gentle and soothing to bland. The leftovers were better: I added a couple of cloves and a few cardamom pods and a bit of turmeric and mixed it with rice for a cheaty biryani.

  • Chicken pot-roasted in milk, bay and nutmeg

    • Rinshin on August 16, 2016

      With 10 garlic cloves and zest from 2 lemons, I thought I would like this recipe. Unfortunately, the taste of garlic and lemons were completely muted by milk. It was very bland tasting and not to our taste at all.

    • RosieB on August 10, 2016

      Absolutely delicious. The chicken was moist and tender. This is a variation of a Jamie Oliver recipe but cooked half the time with the lid off so it browned nicely. The sauce was so tasty. A definite make again recipe.

  • Chicken with leeks, apples and cider

    • mirandaw on October 06, 2017

      I really like this recipe and have made it several times. Easy to make in advance and reheat, or freeze portions and reheat, which suits my current lifestyle. It does take a bit longer to prepare, but my family and visitors have enjoyed it. I would have no hesitation serving this up to visitors.

    • sharifah on December 08, 2016

      I made this for a dinner party of fussy eaters, and it went down well. But this dish takes longer than you think because of the sauce-reducing part and quite a few steps involved to get to the finished dish. Nice, creamy comforting dish but don't do it for a dinner party! Or plan well, and start cooking in good time! :-)

    • e_ballad on June 28, 2017

      This was fine, but I think I've been spoilt by Diana's other chicken recipe from the same book, which have so far had a 'wow' response. As a comfort food, this recipe 'works', but it didn't quite impress.

  • Pot-roast chicken with figs

    • vickster on July 31, 2016

      Delicious recipe, and a great way to use the figs from my tree. I followed the recipe quite closely, but I used a turkey breast instead of whole chicken because that is what I had and used brandy instead of Armagnac. I will definitely make this again, and will try with whole chicken as well.

  • Chicken in the pot with vegetables and barley

    • saladdays on October 24, 2016

      A simple and very tasty traditional style recipe. It makes loads and any leftovers will make a delicious chicken soup. I can't imagine anyone not liking it. Children will love it!

    • e_ballad on December 03, 2018

      We found this quite plain. Also, you have to be a big leek fan as this was definitely the dominant component.

  • Chicken and pumpkin laksa

    • Foodycat on May 18, 2015

      The quality of your cooked chicken will have a big impact - I used leftover piri piri chicken which we'd cooked in a Weber with lots of hickory smoke and it was really delicious. If the chicken you use doesn't have a lot of flavour I'd double the aromatics in the spice paste.

  • Vietnamese chicken and sweet potato curry

    • Foodycat on April 15, 2015

      I added a couple of courgettes, cut into batons, when I added the chicken. A really good way to use up leftover cooked chicken.

  • Chicken, date and lentil brown rice pilaf with saffron butter

    • stephengk on September 07, 2016

      One of my favourite ways to use up cooked chicken. Think the saffron and orange give distinct flavour. Surprised about other comments that lacks taste. Also good way to use veg in place of chicken. I cook the rice in boiling water for 12 mins then drain and rinse. Mix togethr with other ingredients and put in pan with cloth and lid on and cook very gently for about 45 mins. Will hold for longer if needed. Simliar to classic pilaf recipe.

    • adewar on February 17, 2017

      This recipe turned out very well for me. I must admit I cheated a little and used a rotisserie chicken and a pouch of pre-cooked puy lentils to speed up the preparation. I found that the orange gave a really good flavour, and I used toasted flaked almonds as a garnish, which provided a nice contrast. I cooked the whole thing in my rice cooker.

    • sharifah on July 12, 2015

      I halved the recipe.... rice took longer to cook, I had to keep adding water. I should've checked the water with my finger at the beginning and would've realised that the water was not enough. Couldn't really taste the dates, pistachio nuts wasn't enough to provide the crunchy texture. All in all, it was a bit tasteless. Quite disappointed, will not be making this again.

  • Chicken, leek and pea speltotto with vermouth

    • Zosia on April 17, 2015

      Great end use for leftover chicken. I made it without the butter and creme fraiche so it was less rich than intended, but still very tasty.

  • Cavatelli with chicken, pancetta, peas and cream

    • Zosia on March 23, 2017

      Such a quick and delicious way to use up leftover cooked chicken - good enough that I would even cook chicken just to make it. The lemon and mint were particularly nice additions. I used half the cream and added pasta cooking water to make up the balance of liquid.

    • veronicafrance on June 04, 2017

      Utterly fabulous! It will become my new default way of using the last few scraps of a chicken, instead of risotto -- you really need very little, and the tiniest scraps will do. I agree with Diana that short pasta works perfectly. I used trofie, but penne or macaroni would be OK too. I didn't have any pancetta, so I used bacon, and I couldn't be bothered to go out looking for wild mint, so I used basil from the pot on the windowsill. I agree with everyone else that the lemon zest really lifts it above the ordinary. Excellent garlicky gravy from the pot-roasted chicken helped too.

    • Gio on April 14, 2016

      Pg 209. Love this recipe! Have made it twice so far and now it's in a loose kind of rotation. Used the recipe exactly as printed the first time. Last night I subbed Farfalle for the Cavatelli, and mixed vegetables for the peas. A half bag of Trader Joe's frozen Vegetable Hodgepodge, to be exact. It's a combo of " broccoli florets, julienne sliced carrots, red pepper strips, onion strips, sliced mushroom, sugar snap peas, baby cut cob corn, sliced water chestnuts", that worked perfectly with the pasta.

    • Astrid5555 on July 15, 2015

      One of the best chicken leftover recipes in a long time, very simple yet delicious. Adding lemon to the otherwise very basic ingredients adds a delicious twist. Will go into the regular rotation.

    • Melyinoz on March 17, 2018

      Quick, tasty and uses leftovers. What more could you want?

  • Chicken, leek and cider pie with mature cheddar and hazelnut crumble

    • Frenchfoodie on February 25, 2017

      Used the UK book and the roux worked well. I liked it as a change though my husband wasn't all that keen, finding the crumble a bit dry and the cider too sweet (though I used dry). A solid 4 out of 5.

    • chawkins on December 18, 2016

      I used the on-line recipe and had no problem with the roux. The crumb topping was scrumptious. The filling was slightly sweet because of the cider, but who knew cider and leek would go so well together. I used leftover Thanksgiving turkey for the pie.

    • stockholm28 on December 11, 2016

      Ugh. this was a case of bad conversion from weight to volume measures in the U.S. edition. The U.S. recipe makes the bechamel with 2 Tbsp butter and 1/2 cup of flour which is just entirely too much. The bechamel was too thick and tasted too much of flour. After making this recipe, I searched for the U.K. version as I was sure there was a conversion error. Sure enough, the U.K. version calls for 50g of flour. I weighed half a cup of flour and it came to 72g. No wonder this did not work. While this is called a "pie"' there is no pastry crust involved so it can easily be scaled and it comes together fairly quickly. I cut the recipe in half. I think this recipe has promise and could be a good use of leftover chicken. I just felt there was too much flour in both the bechamel and the crumble topping.

    • sharifah on December 08, 2016

      Creamy, tasty dish with a cheesy nutty crunchy top; what's not to like?! But in making it...the roux didn't work very well, it was lumpy and I think there wasn't enough butter for the amount of flour specified. I would add more butter next time to make sure the flour melts properly. But in the overall scheme of things, you can't see the 'lumps'! and the sauce thickened anyway...if I was forced to make a complaint I would say the dish could do with more sauce. A touch more milk, or possibly chicken stock? I used Pecorino instead of Parmesan.

    • Foodycat on August 13, 2018

      The crumble was fabulous - short and cheesy and delicious. The roux was fine (used the UK book) and we really liked the lightness of the half cider, half milk sauce.

    • ellencooks on February 09, 2017

      Definitely too much flour in the roux and too much topping. It would also have been helpful to include a pan size. I halved the recipe and it was a thin layer on a 9x9 pan.

  • Chicken, corn and potato soup with spicy avocado and lime salsa

    • ellencooks on November 22, 2018

      I made this with turkey broth and leftover turkey from our early Thanksgiving. Loved the combination of the salsa in the soup. I used sour cream rather than creme fraiche.

    • NikkiPixie on September 24, 2015

      The salsa here is outstanding. The soup was also very good, although it was hard to avoid the crème fraiche splitting. Where the recipe fell down for me was that I just don't think the two components worked together.

    • TrishaCP on September 17, 2016

      I thought this soup was delicious, but it definitely benefits from homemade chicken stock. I used grilled chicken breasts that were still fairly juicy but had a nice smokey taste. My crème fraîche did not split, and I wasn't being particularly careful with it or anything, I just kind of bunged it in with the corn. I didn't make the salsa- instead I used other homemade salsa and just mixed it with cut up avocados. Would not have thought to do that on my own, but it was great!

    • RosieB on August 26, 2016

      I thought this was a nice tasty soup. I pan fried some chicken thigh fillets with bacon which gave the soup some extra flavour. It needs salt. The salsa looked great and was an interesting accompaniment. I forgot to add the creme fraiche but did not miss it. I would make this again.

  • Vietnamese chicken pho

    • ellencooks on November 22, 2018

      I made this with turkey broth and turkey from our early Thanksgiving. Very good!

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Reviews about this book

  • Portland Press Herald

    ...exactly what I want as summer fades away. After the success I had with this first recipe, I believe her “Bird in Hand” is going to amount to many, many more birds in my oven and on my stovetop.

    Full review
  • ISBN 10 1845338960
  • ISBN 13 9781845338961
  • Linked ISBNs
  • Published Mar 12 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

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