Adapted from
French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis
I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.
The shallots I used were about the size of an unshelled walnut. The total weight of the four shallots is about 6 ounces (170g.)
Serving: Serve with roasted or steamed vegetables, potatoes, rice, pasta, or a green salad.