Garlic Chicken with A Crunchy Chip-Basil Crust

The plan for tonight's dinner started with a plan to make the Potatoes Boulangére. Larry saw the recipe in an issue of Fine Cooking that I had laying out, and we both wondered why I had never made them before. The dish is similar to a potato gratin, but without the cheese and cream. It was excellent. In fact, the whole meal was yummy, although Larry was just so-so on the salad.

• Garlic Chicken with A Crunchy Chip-Basil Crust (Fine Cooking #25, March 1998, p. 37)
• Potatoes Boulangére (Fine Cooking #63, March 2004, p. 49)
• Tri-Color Salad of Belgian Endive, Arugula & Radicchio with Shaved Parmesan (Fine Cooking Fresh 2006, p. 38)

Wine: Sapphire Hill 2001 Winberrie Vineyard Zinfandel (Russian River Valley, California). When we both tried this wine, we both said "wow!". Usually Sapphire Hill wines are nice, everyday-type of wines. This is a big fruit bomb with a bit of residual sugar.