This was my Mother's favorite chicken recipe. She made it for company often. She always used a whole chicken cut into pieces, but I prefer using chicken thighs. It is easy to double for a large crowd and takes very little hands on time. —lakelurelady
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.