If you slice thin little pieces of chicken and arrange them with caramelized onion jam and watercress on small croûtes (either crackers or toasted slices of baguette), you will have an elegant hors d’oeuvre with the same ingredients.
Pull meat from the bone or slice it, as you prefer. Layer it on the bread with some jam and the watercress and top with another slice of bread. Eat.
© 2004 John Ash. All rights reserved.