The credit for this yummy recipe goes to my mother, who has been making her ‘Company Chicken’ for as long as I can remember. The red-wine vinegar in the marinade adds a sweet, tangy flavor that helps to tenderize the chicken while it cooks.
There will be no crispy skin on this dish, so be sure to remove the skin while you’re preparing the chicken. I use the boneless, skinless chicken thighs, which cook fairly quickly and my guests don’t have to work around any bones while they’re eating.
Another great thing about this recipe is you can easily scale the ingredients up or down, depending on the size of the crowd you’re serving.
