Buttermilk-dressed roast chicken with gooseberry sauce, potatoes and leaves from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 19) by Diana Henry

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Notes about this recipe

  • v.t on February 17, 2026

    We loved this. However my version of the book is just called PLENTY and this recipe calls for rhubarb instead of gooseberries. Loved it with rhubarb! But was disobedient and overcooked the rhubarb and yes it did fall apart as warned. Still delicious

  • TrishaCP on June 27, 2015

    I probably wouldn't have noticed this recipe had my husband not come home with gooseberries, but this made for a nice, light, and tasty dinner. Nothing groundbreaking-just a good meal. I did serve the salad in a bowl, but next time I would just use one plate for everything, including the salad. The chicken was well-cooked, and the buttermilk and gooseberry sauce go well together and with all of the components.

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