Mix all ingredients together and let macerate overnight in the refrigerator or 4 to 5 hours at room temperature, mixing every hour. Cut the little pieces of fat which usually cling to the thighs of the chicken into small pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When the chicken is browned, place in a large kettle. Deglaze the saucepan with the marinade and add to the chicken. Bring to a boll, cover and simmer slowly for 15 minutes. Take the cover off and boll on high heat for 5 minutes to reduce the sauce.

From:  Jacques Pepin
Posted By: ???
Post Date:   Wed, 25 Apr 2001