Roast Jerusalem artichokes and chicken with anchovy, walnut and parsley relish from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 37) by Diana Henry

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Notes about this recipe

  • jenmacgregor18 on March 30, 2023

    The chicken and artichokes are very good on their own, but the relish is fantastic and puts it over the top. I subbed boneless, skinless thighs and red balsamic and added Aleppo pepper to the black pepper & salt. 10 minutes into roasting, I saw a lot of cooking liquid in the pan, so I pulled it and spread everything out on a half-sheet pan, as I figured I wouldn't have any browning with the moisture. The artichokes carmelized just fine then.

  • Nichill on December 12, 2021

    Salsa really lovely, artichokes caramelised beautifully. Will make again. Substituted red balsamic vinegar and a half teaspoon of sugar syrup for white balsamic, which seemed to give the right balance of sweetness to salt and acidity.

  • ElianeW on February 25, 2019

    This was delicious. Really good way to eat jerusalem artichokes which are not my family's favourite.

  • 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.

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