Yogurt-Marinated Roast Chicken with Wild Mushrooms

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


  • ¼ cup dry sherry
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)
  • ¼ tsp. freshly ground black pepper
  • 2 lb. mushrooms (try for a mix of portabella, shiitake, cremini, and regular button), washed, trimmed, and cut into chunks if large
  • 3- to 5-lb. roasting chicken
  • ½ tsp. coarse salt
  • About 3-½ cups homemade or low-salt canned chicken stock
  • + 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


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