YOU NEED TO START THIS RECIPE THE DAY BEFORE ??? making this a fabulous entertaining dish when you are short of time and need to feed a crowd (perfect for the festive season!) Equally though it is a great dish for a small group, as the cooked chicken keeps well in the fridge for a couple of days, and it also freezes well when left in the juice. I serve this with a Savoury Cous Cous. but it is also yummy served with mashed or baked potatoes for a heartier meal. The original recipe is from the Silver Palate Cookbook released in 1979 ??? so this is definitely an ???oldie but a goodie???. NOTES ABOUT COOKING THE CHICKEN ... I prefer to use chicken breasts that have the tenderloin removed as they cook within 30 minutes. If your chicken breast has the tenderloin on it, remove it and freeze for another meal. With the amount of chicken you are using you will find there will be plenty of tenderloin put aside. As you need to take the chicken out of the fridge 30 minutes before cooking, and it cooks for 30 minutes and can rest for up to an hour, you will need to think about when you plan to serve the chicken, and then work backwards to decide when to take it out of the fridge. For example, if you are serving it at 7pm then you will need to take it out of the fridge at 5pm (30 minutes out of the fridge + 30 minutes cooking time + 1 hour resting time = 2 hours beforehand it needs to come out of the fridge). If you have more chicken than you need, freeze some to steam in the Veroma later for a quick mid week family meal.