Rosemary-Garlic Chicken with Apple & Fig Compote
Jay came for the usual Sunday dinner tonight. Everything was great. Loved the cauliflower and the beets, and the chicken was nice because it was prepped the day before, so it just needed to be roasted. I loved this tart, but I love anything caramel.
- Rosemary-Garlic Chicken with Apple & Fig Compote (Fine Cooking #95, November 2008, p. 66)
- Cauliflower with Brown Butter, Pears, Sage & Hazelnuts (Fine Cooking #95, November 2008, p. 48)
- Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs (Fine Cooking #95, November 2008, p. 47)
- Warm Roasted Beets & Shallots with Crisp Prosciutto Dressing (Fine Cooking #56, March 2003, p. 43)
- Chocolate Caramel-Almond Tart (Fine Cooking #95, November 2008, p. 76)
Wine: Gamba 2004 Moratta Zinfandel (Russian River Valley, California). Last bottle, and still delicious.
What a great dinner!
Amy stole my comment. I was thinking "What a perfectly balanced menu. Everything sounds like it would go so well together. I just might have to make it just the way you say." What a great dinner!