This used to be a lot of people's "go to" entertaining dish. I always loved it, but didn't make it very often because it took so long and had many, many steps. At least it seemed that way in my recipes, but the other day I went back and looked at it in Elizabeth David's French Country Cooking * and find it to be much simpler than I had been making it. Its fast - IF YOU USE a pressure cooker -  easy and takes little in the way of pantry supplies. I have modified it to use legs and thighs - b...