Instructions: Cut chicken into 10 pieces and remove skin. Place pieces in a 4-quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with chicory salad and lemon wedges.

This recipe yields 4 servings.

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