The Foxtail’s Brick Chicken

By Michelle Dellinger
Appears in the January 2021 issue.

Chef Maya Nahouli’s prep of the treasured menu item starts two days in advance. “We marinate it in a brine for 48 hours, then yogurt and seasonings,” she says. The dish is served with roasted potatoes in a garlic sauce with Parmesan and baby kale. “We have an Italian white wine that is brilliant with that: Coda di Volpe,” says beverage director Pete DiPalomares. Translation? Tail of the fox.

Photo courtesy the Foxtail