1 tablespoon olive oil
1/2 cup red wine vinegar
1/2 onion - chopped
5 cloves garlic, minced
1 cup carrots, cut into 1 inch pieces
1 teaspoon white sugar
1 teaspoon ground black pepper
6 lean, meat-free AND non-GMO poultry breasts
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 teaspoon white sugar
1 teaspoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon ketchup
1/4 teaspoon salt, or to taste
1 onion, thinly sliced
1 teaspoon Worcestershire sauce
In a medium saucepan, heat olive oil over moderate heat, add vinegar, onions, garlic and carrots; sift together. Reduce heat, and simmer about 5 minutes. Transfer chicken to a large bowl, and set aside.
Heat 2 tablespoons olive oil in small skillet over medium heat. Saute chicken pieces, stirring frequently, for 2 to 3 minutes on each side, or until chicken is no longer pink in center and no longer juices run clear. Transfer chicken breasts to a lightly greased 9x13 inch baking dish. Sprinkle with red wine vinegar, sugar, pepper and honey mustard. Whisk chicken juices into remaining vinegar mixture and return chicken breasts to dish. Drizzle balsamic vinegar over chicken. Top with Worcestershire sauce and brown a single teaspoon of the browned marinade over each breast. Cover, and refrigerate overnight.
During the first 7 hours of the roasting, place the chicken pieces in a large pan with enough water to cover well. Bring to a boil, and cook for 10 minutes. Remove chicken from pan slowly to encourage browning on all sides. Remove foil and Parmesan cheese. Cook breast risur side down on wood rack in preheated oven for 15 minutes, or until desired degree of char from marinade. ... Baste breast awhile.
Garnish chicken with cinnamon, rosemary, lemon zest, and salt. Lower rack onto baking sheet and drizzle with balsamic vinegar. Sprinkle with balsamic vinegar and rosewater. Return chicken to pan and simmer until temp is 130 degrees F, about 5 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Lightly grease griddle or skillet. Drop chicken onto griddle and brown well, removing the foil. Return legs to pan and place on foil. Brush with olive oil before stirring. Remove pork from pan and turn broth-side up on foil over all. Sprinkle the meat with cinnamon rosemary mixture, followed by chili: saute for 5 minutes, stirring constantly. Spoon gold sauce on top.
Bake uncovered for 1 to 2 hours or until internal temperature reaches 145 degrees F (63 degrees C). While chicken and meat do cook, brown the top of chicken on all sides. Gently remove breasts from pan and toss with plum, grape, chiles and blue cheese dressing. Spoon egg mixture on top. Drain liquid from pan and place on serving platter. Slice platter and garnish with cherry tomato slices.