Ingredients

• 4-6 chicken pieces
• Salt and pepper to taste
• Margarine (for greasing the dish and dotting the chicken)
• Dressing:
  • Equal parts cornbread and stale biscuit or loaf bread (crumbled)
  • 1 small onion, finely chopped
  • About 2 tablespoons sage
  • 1/2 cup oil
  • 2 eggs
  • 1 can chicken broth

Directions

1. Preheat the oven to 350°F (175°C).
2. Generously grease an oblong Pyrex dish with margarine.
3. Lay the chicken pieces (thighs, drumsticks, or breasts) in the dish, and season with salt and pepper. Dot with margarine.
4. In a large bowl, prepare the dressing by mixing the crumbled cornbread, stale biscuit or loaf bread, finely chopped onion, sage, oil, and eggs.
5. Gradually add the chicken broth to the dressing mixture, mixing well until the desired consistency is reached. The dressing should be moist but not soggy.
6. Spread the dressing over the chicken pieces, covering them completely.
7. Cover the dish tightly with foil.
8. Bake in the preheated oven for 2 hours, or until the chicken is fully cooked and tender.
9. Serve the baked chicken hot with your choice of side.