Did these for tonight's dinner using a stoneware pan that can also be used for bread.
Turned out okay but a little too watery because the juices had no place to drip out. If we do it again we may remove them from the pan for the final few minutes.
One is more than enough for two people.
Looks kinda pretty though so I thought I would show it to y'all.
Anybody else cook with stoneware?
Spring "Stoned Is Not Necessarily A Mason's Term" Chicken
Spring Texas USA