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Crisp Brick-Fried Chicken with Rosemary and Whole Garlic Cloves

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Jay was here for one of my favorite types of dinner. Everything is pretty simple and really good. I am starting to really love roasted green beans. I like them best when there is some sort of flavoring besides just olive oil, salt and pepper. I loved the chicken – this is one of my favorite ways to cook a chicken (butterflied and under a brick).

  • Crisp Brick-Fried Chicken with Rosemary and Whole Garlic Cloves (The Splendid Table’s How to Eat Supper, p. 212)
  • Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)
  • Balsamic-Glazed Green Beans (Fine Cooking #57, May 2003, p. 46)
    Wine: 2004 Tin Barn Gilsson Vineyard Zinfandel (Russian River Valley, California). Excellent. I’m a big fan.

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    2 Comments

    1. Amy
      October 28, 2008 at 3:35 am

      YUM! That does sound like perfect dinner!

    2. toni
      October 30, 2008 at 4:46 pm

      Nice beans. I will have to try that chicken recipe.

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