Chicken, soft spring onions and baby potatoes from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 41) by Diana Henry

  • spring onions
  • dry vermouth
  • Show all ingredients...

  • EYB Comments

    Can substitute double cream for crème fraîche, and parsley for chervil.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute double cream for crème fraîche, and parsley for chervil.

  • jenmacgregor18 on December 21, 2023

    Like Astrid, I didn't have high expectations, it almost looked too simple. This was easy to make, used what I had on hand, and turned out very well. I agree the sauce is particularly good. I subbed sour cream for the creme fraiche.

  • TrishaCP on April 10, 2021

    This was very nice, though I am a sucker for sauces made from vermouth. As Astrid5555 says, the star of the dish is the sauce. My one quibble with this recipe is that I think it would be better oven-baked to provide more even consistency to the cook on the potatoes.

  • Astrid5555 on January 05, 2020

    I did not have very high expectations, just wanted to use a bunch of spring onions lingering in the fridge, but what a surprise! An easy one-pot meal with a delicious sauce made from reduced vermouth, chicken stock, crème fraîche and spring onions. Husband called the combination of potatoes and sauce phenomenal, the chicken was just a nice side dish. Will go into regular chicken rotation!

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