Choose a mixture of everyone's favorite cuts of chicken--such as one package each of bone-in breasts, legs, thighs, and wings--or purchase pick-of-the-chick packages or chicken quarters to equal 8 pounds.
Try this recipe! The ingredient mix is weird, but the end result is delicious. I also cut the brown sugar by half, and we thought it was the perfect balance of sweet and tangy.Read More
We prepared this dish for a dinner party and everyone loved it and requested the recipe. It was easy to prepare ahead of time. We used bonelesss skinlesss chicken breasts, Kalamata olives instead of green and cut down on the amount of surgar. We'll make this again.Read More
This is a well known and well loved recipe by Sheila Lukins, published in the Silver Palate Cookbook and it predates 2004. Proper credit should be given. Shame on Southern Living for such a glaring omission.Read More
Excellent! Excellent! This recipe gets high praises EVERY time I make it. Every age range loves it! It is delicious. The only change I make is to cut the brown sugar down by half. A whole cup tastes a bit too sweet. This recipe is also delicious when cut in half. I am so glad a found it!Read More