Hot Italian chicken with peppers and chilli from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 28) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • apw2020 on January 21, 2025

    Very simple and surprisingly delicious.

  • jenmacgregor18 on January 28, 2023

    This is surprisingly delicious for such a simple preparation. I served it with braised olive oil & herb potatoes. We thought it was best right away with the crispy chicken skin, but it's still very good left over. I made 1/2 a recipe. I used bone-in, skin-on chicken thighs and a mix of red bell and anaheim peppers. And I used Korean chile flake in the prescribed amount, it wasn't particularly hot. I had to add a bit more actually.

  • averythingcooks on January 13, 2023

    I cut this in 1/2 using 6 boneless skinless thighs which I did brown 1st. For the sweet peppers, I used a big mix...red & orange from the fridge + sweet banana & cubanelles from the freezer and yes - I did add some sliced red onion to the pan. For the heat, I used ground Calabrian chiles (to emphasize the Italian vibe) and we ate this beside a farro & tomato salad. Delicious!

  • 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.

  • 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.

  • 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.

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