Crisp Brick-Fried Chicken with Rosemary and Whole Garlic Cloves

By Sheri on October 5, 2008 8:44 AM | Permalink | Comments (2)

Jay was here for one of my favorite types of dinner. Everything is pretty simple and really good. I am starting to really love roasted green beans. I like them best when there is some sort of flavoring besides just olive oil, salt and pepper. I loved the chicken - this is one of my favorite ways to cook a chicken (butterflied and under a brick).

Crisp Brick-Fried Chicken with Rosemary and Whole Garlic Cloves (The Splendid Table's How to Eat Supper, p. 212)

Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)

Balsamic-Glazed Green Beans (Fine Cooking #57, May 2003, p. 46)

Wine: 2004 Tin Barn Gilsson Vineyard Zinfandel (Russian River Valley, California). Excellent. I'm a big fan.

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2 Comments

Amy

said:

YUM! That does sound like perfect dinner!

October 28, 2008 3:35 AM

toni

said:

Nice beans. I will have to try that chicken recipe.

October 30, 2008 4:46 PM

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