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A nice Coq au Vin - white or red? Served not only with its pearl onions & mushrooms, but also with some lovely quartered new potatoes & baby carrots?
Or a nice Chicken Cacciatore? There's no law that it has to be served with pasta. A green salad & some crusty bread works just fine.
Broken down, baked/roasted, & served with any number of delicious sauces & a green veggie?
Really, with chicken, the possibilities are infinite. Just do a websearch. Absolutely NO reason to stick with just "roast" & "fried".
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I love this Jacques Pepin recipe: crusty chicken (he uses thighs, but can be done with whole cut-up chicken) with mushrooms and white wine.
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Fire up the grill! I like to butterfly the chickens and do like this: http://www.epicurious.com/recipes/foo... ... but I skip the whole brick thing and they still come out great.
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