I used leg and thigh quarters, divided. I pulled the skin off and trimmed off as much fat as I could. I know the skin and fat gives great flavor, but I'm trying to reduce my fat intake. Besides, the cooked skin is not attractive, as well as awkward to remove from hot chicken. I quickly browned the chicken in butter in my stovetop and oven safe casserole pot, instead of putting it on top of the salted and peppered chicken. I added whole garlic cloves after the chicken was a nice golden brown and sauted for only a few minutes, ensuring the garlic didn't burn. I added the layers of vegetables as listed, parsley flakes, garlic powder, and black pepper. Instead of adding salt and water I used homemade chicken broth. I covered the casserole pot with it's tight sealing lid to bake in the oven. This recipe reminds me of a rustic French dish I've had in the past. One could add wine as part of the liquid if desired. It is a simple recipe that can be taylored to what one has on hand. The smell is wonderful and tantalizing. My family's mouths watered in anticipation of the meal. I served with crusty french rolls and a salad. The broth was amazing. Thanks, Melissa.
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I used leg and thigh quarters, divided. I pulled the skin off and trimmed off as much fat as...