Poulet.

I am very fortunate that my husband cooks, and cooks well. Back in my “bachelorette” days I would often eat a hodge podge of store bought food for dinner: a little hummus with carrots, salad with pre-packaged rotisserie chicken, and a handful of cereal. . .followed by a few spoonfuls of straight-out-of-the-carton ice cream.

Once Bry and I moved in together, that changed (well, not the ice cream part). We eat full-fledged dinner, and we eat it nearly every night. Meat, potatoes, and veggies galore.

On a recent Saturday we were feeling a bit nast-o from a trip to Buffalo Wild Wings the day before (courtesy of Santa, via the christmas stocking!), so we wanted something clean and yummy.

Below, Bry and our B-dubs fare (we had 12 wings, a buger, a salad and 2 beers, and left the restaurant feeling I-L-L):

So, enter the Poulet cookbook. It was time to make chicken OUR way: Oven-Fried Chicken with roasted yams and radish-mint salad. Super yum. 

We used some beautiful watermelon radish (seriously- look at that color, so awesome), and I diced the yams and sticked the radish, rather than dicing the radish and sticking the yams. All about mixing things up.

Radish with feta, red onion, and a simple lemon juice/white vinegar/olive oil dressing:

Chicken and yams, just out of oven:

The chicken was amazing- it had some cayenne in it, so just a little kick, and the skin was perfectly crispy and ahhh-mazing.

Final plate (complete with some giant CSA carrots):

Now that’s a dinner.

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