In another thread started by Aja1 a reference was made to a Jacques Pépin recipe. It reminded me of one of my favorite chicken dishes that also is a Jacques Pépin recipe - Poulet à la Crème. It is outstanding. In the recipe Jacques uses 2 legs and 2 breasts. I prefer dark meat so I generally use a combination of thighs and legs. I also have always put tarragon in this dish so it is really poulet à l'estragon.