Yogurt-Marinated Butterflied Chicken

By Sheri on March 11, 2007 10:53 PM | Permalink | Comments (2)

Sunday night, so Jay was here for dinner. The chicken was good, but just your regular everyday roasted chicken. Nothing exceptional. I love butterflied roast chicken. We all loved the potato salad, and the escarole was pretty good too (both can be found in Fine Cooking's Side Dish 2007 special issue).

Yogurt-Marinated Butterflied Chicken (Fine Cooking #79, July 2006, p. 53)

Braised Escarole with a Parmesan Crust (Fine Cooking #18, January 1997, p. 43)

Roasted New Potato Salad with Dijon & Rosemary (Fine Cooking #15, July 1996, p. 40)

Wine: David Bruce 2004 Pinot Noir (Central Coast, California). Good, as are most David Bruce Pinots. I've really been drawn to Pinot lately.

2 Comments

Julia Weatherby

said:

SIDE DISH ISSUE!!!!

I was going to pre-order it. Then I was going to go out and buy it. Then I never did either. I neeeeeed to get it. I really want to work on my ability to have good side dishes. Usually I focus on the mail meal and then it's something ridiculously simple like asparagus or salad.

March 20, 2007 10:17 PM

Sheri

said:

I think Side Dish is one of the better compilation issues. Although I'm completely weak and would have bought it anyway.

March 21, 2007 6:28 AM