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Mix all other ingredients together and pour over the chicken pieces, covering thoroughly. Bake another 45 minutes, basting occasionally. The sauce will thicken and form a glaze. If the chicken needs more browning, remove the pieces to another pan and broil for a few minutes, watching carefully. Scrape the sauce from the first pan into a bowl to serve as "extra" or pour over the chicken when done cooking. (The sauce will burn if it cooks too much or at too high a temperature.)
Serve hot or at room temperature.
Charlotte Chaffin grew up in Chelsea and lives in Needham. Julie and her family report that she is a great cook.
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