• Cooking Time: 40min
  • Servings: 6-8
  • Preparation Time: 10-20min


NOT a Chinese dish- this is plain old southern soul food fare but it is tasty and has an international flair! Serve it for a dinner party and guests will think it so exotic, but it's so simple.


  • Olive Oil
  • 1 Chicken cut up
  • Salt & Pepper
  • 1 lg Red Onion, sliced thin
  • 2c Cider Vinegar
  • 1c Chicken Stock
  • 1c Honey
  • Serve with:
  • Greens (mixed, w/plenty of Nutmeg) & Smashed Sweet Potatoes w/a little Clove & Ginger


  • Heat oil in lg Dutch oven for browning chicken.
  • Salt & pepper chicken; brown evenly in oil.
  • Once browned, remove from pan and set aside.
  • Sauté onions in same oil til tender and carmelized.
  • Add cider to deglaze pan, scraping up bits from bottom.
  • Add stock and honey, stir well to blend, and reduce by about a 1/4 or so to marry flavors and slightly thicken.
  • Add chicken back to pan and cover tightly.
  • Lower heat and simmer 35-40min, til chicken is done and very tender, falling off bone, and sauce is reduced and flavorful.
  • Serve over smashed sweet potatoes- either steam or boil til tender, scrape meat out from skin and smash w/fork w/plenty of butter, and dash of ground cloves and ginger.
  • A good side is braised down greens- beet & chard are very pretty- stewing in stock and/or water w/plenty of onion and garlic, a dash of cider vinegar and sprinkling of salt, pepper and nutmeg, while chicken is cooking.

Categories: Southern US 
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