roast chicken in cream

This was a wonderful dish, but it does need a bit of fiddling with. This book was published in 1954 and like quite a few cookbook from this time explanations are a bit sparse. what i did was use chicken legs, brown in a pan then, and shove the whole lot in the oven with the onions. i then deglazed the pan with wine and lemon juice and added just enough cream to make a lovely sauce using all the chicken juices. The sparse instructions are the only reason this didnt get a five star rating, i like fiddling with recipes but it can put some people off.