Yogurt-Marinated Roast Chicken With Wild Mushrooms

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
673
FAT
128%
CHOL
94%
SOD
38%

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Ingredients for 4 servings

1/4 cup dry sherry

3- to 5-lb. roasting chicken

2 cups whole or low-fat plain yogurt (not no-fat) or crème fraîche

2 lb. mushrooms (try for a mix of portabella, shiitake, cremini, and regular button), washed, trimmed, and cut into chunks if large

1/4 tsp. freshly ground black pepper

About 3-1/2 cups homemade or low-salt canned chicken stock

2 Tbs. chopped fresh flat-leaf parsley (optional)

1/2 tsp. coarse salt

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