I dare you to try this and see if it is not wonderful. Then make it for all of your friends.
I got the recipe from Rachael Ray and made just a couple of adjustments.
It tastes like autumn. In the best way possible.
Start with some bone-in, skin-on chicken breasts (which you can probably get for less than a dollar a pound at least once every 4-6 weeks.) In a large pot, heat a Tablespoon or two of olive oil and then brown the chicken, about 5 minutes on each side. Remove the chicken and add to the pot 2-3 thinly sliced sweet onions, 3 Tablespoons of honey, 4 cloves minced garlic, and salt and pepper, adding a touch more of oil if needed. Cook the onions over medium heat for about 30 minutes. When the onions are brown and soft, stir in 1 cup apple cider vinegar and 2 cups chicken stock. Add 3 or 4 red potatoes, chopped, and put your chicken back in to finish cooking. Bring to a boil and then cover and reduce to a simmer for about 20 or 30 minutes, until the chicken is done. Remove chicken one more time, discard the skin, and pull the chicken off the bone with 2 forks, or with your fingers if cool enough. Put all the meat back in the pot, stir, cover, and turn off the heat. Let it sit until you are ready to eat, heating it back up just before serving.
Oh, and if you have a breadmaker or if you enjoy kneading, please make a loaf of honey wheat bread to go along with it. Or just serve it up with any thick bread of your choice, to sop up the goodness left on your plate after the chicken is gone.
I apologize for the picture; I had already eaten half my chicken before I remembered to take a picture.
It's that good.
Enjoy!
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