Yogurt-Marinated Roast Chicken with Wild Mushrooms

Yogurt-Marinated Roast Chicken with Wild Mushrooms
Photo by Brian Hagiwara


  • 2 Tbs. chopped fresh flat-leaf parsley (optional)
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. coarse salt
  • 2 lb. mushrooms (try for a mix of portabella, shiitake, cremini, and regular button), washed, trimmed, and cut into chunks if large
  • About 3-½ cups homemade or low-salt canned chicken stock
  • 2 cups whole or low-fat plain yogurt (not no-fat) or crème fraîche
  • 3- to 5-lb. roasting chicken
  • + 1 more ingredients
    • ¼ cup dry sherry

One day ahead, remove the giblets from the chicken's cavity (save for a stock if you like -- but don't use the liver, which would make the stock bitter). Pull any loose fat from around the opening. Rinse the bird inside and out and pat dry. Generously and completely coat the chicken with the yogu...

View full recipe at Fine Cooking


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