Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips & Shallots

Larry picked this recipe out of one of the latest issues of Fine Cooking - I thought it sounded wonderful, and as I was tossing the chicken thighs in the marinade I became convinced that it was going to be super tasty.

I was wrong. It was good, but nothing fantastic. The veggies were a little plain-tasting - I used turnips, not parsnips, for some unknown reason and that may have been part of the problem.

The cake, on the other hand, was super yummy and super easy to make. I could have eaten the whole thing in one sitting.

• Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips & Shallots (Fine Cooking #77, March 2006, p. 38)
• Fastest Fudge Cake (Fine Cooking #61, December 2003, P. 18e)

Wine: David Coffarro 2002 Block 4 (Dry Creek Valley, California). Usually Coffarro wines don't age very well. But this one was so good, we drank the entire bottle. Especially yummy with the cake.