Yogurt-Marinated Roast Chicken with Wild Mushrooms

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

Ingredients

  • 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 Tbs. chopped fresh flat-leaf parsley (optional)
  • 3- to 5-lb. roasting chicken
  • ¼ cup dry sherry
  • ½ tsp. coarse salt
  • ¼ tsp. freshly ground black pepper
  • + 1 more ingredients
    • 2 cups whole or low-fat plain yogurt (not no-fat) or crème fraîche

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

Comments


Best Wine Deals

  • $17.81
    36% off
    Waterbrook Winery Merlot Reserve Columbia Valley
    Waterbrook Winery Merlot Reserve Columbia Valley 2010
  • $20.99
    16% off
    Gundlach Bundschu Gewürztraminer Sonoma Valley Estate Rhinefarm Vineyard
    Gundlach Bundschu Gewürztraminer Sonoma Valley Estate Rhinefarm Vineyard 2010
See More Deals





Snooth Media Network