Tea-brined chicken from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 634) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

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

Accompaniments: French beans with shallots and black olives; Spicy brown rice and broccoli

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

  • Eat Your Books

    Requires refrigeration for 24 hours. Can substitute guinea fowl for chicken pieces, and rosemary sprigs or fresh oregano for thyme sprigs.

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