This is one of those dishes that makes your house smell amazing for hours before you get to eat it. The wait and the torture make it all that much more delicious.
The recipe for this chicken was inspired many years ago by this recipe I found on allrecipes.com. Even though, at the time, I was still a vegetarian, as a personal chef I had several clients who had actual cravings for this. The low temperature made me suspect at first as an inexperienced cook of poultry but, after a successful trial run, I added it to my repertoire and I’ve been making it several times a year ever since.