A Bird in the Hand: Chicken recipes for every day and every mood
Format: PDF / Kindle (mobi) / ePub
2016 James Beard Award Winner
Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.
Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.
they’re good for a crowd. But I only recently made this one with an egg crust. Why did I wait so long? It adds another layer of texture and flavour and softens and enriches the whole dish. Just make sure to get a nice soft set. SERVES 6–8 1 litre (1¾ pints) chicken stock � tsp saffron strands 3 tbsp olive oil salt and pepper 8 skin-on bone-in chicken thighs 250g (9oz) spicy sausages, cut into chunks 150g (5½oz) chorizo sausage, cut into chunks 1 large onion, roughly chopped 4 garlic
the paella rather than making a crust on top it just produces a heavy dish). Now either put the dish in the hot oven or under the hot grill for five minutes. The top should be set and crusty. Serve with lemon wedges. jura chicken with vin jaune and morels The reason this gets a place in the feasting chapter is that it’s expensive to make and the ingredients are hard to find. It takes effort, but it’s one of the most glorious French dishes I know and well worth it for a special meal. Morels are
and boil until you have about 150ml (5fl oz). Add the truffle butter a bit at a time, whisking with a small whisk (the sauce will turn glossy) then stir in the reserved truffle slices. Joint and serve at the table, offering the sauce in small warmed jug. I love this with sautéed potatoes and some watercress. jewish chicken with tzimmes I first had this for lunch at the home of a Jewish friend who knew I would love the sweet-savoury flavours (at first, I thought it was a Moroccan dish). The
pink. Or preheat the oven to 190°C/375°F/gas mark 5. Gently shake off the excess marinade (but don’t wipe the chicken). Put the joints into a roasting tin. Roast for 40 minutes, or until cooked through. Cover with foil if the surface is getting too dark. Meanwhile, make the slaw. Put both cabbages into a bowl and toss in the lime zest and juice, the garlic and salt and pepper. Mix the mayonnaise with the chipotles. Add the soured cream and carefully stir this into the cabbage with the
chicken Vietnamese chicken and sweet potato curry Vietnamese chicken pho Vietnamese lemon grass and chilli chicken Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche Warm salad of griddled chicken, freekeh, preserved lemon, sour cherries and mint West African chicken and peanut stew all eggs used in the book are large unless otherwise stated for hard-to-find food items used in the book, please try the following online suppliers: www.coolchile.co.uk