So this is one of those dishes that worked as an idea in my head that hopefully translated to the plate. I wanted a chicken dish for dinner but not something overtly heavy even though it is still cold here in Louisiana ( really you never can tell - 80 one day,30 the next).
On a recent trip to New Orleans I picked up some Bulgarian Yogurt from Whole Foods for the Bulgarian wife. I decided to marinate the chicken in a mixture of the yogurt, white wine, garlic and a few capers. I used this same setup to cook the chicken in an oven for about 40-45 minutes after briefly searing each side of the chicken for some color. I saved a bit of the marinade before adding the chicken and briefly cooked it to make a sauce. I used a french loaf (briefly toasted) and cut equal size slices and stood them up on end as a vessel for the chicken to sit on as well as to soak up some of the sauce poured over. I garnished mine with chives since Ann is deathly allergic to anything in the onion family.
Turns out my brain did not fail me - it worked.
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