1 tablespoon olive oil
1 small onion, finely chopped
1 1/4 cups thyme
1 teaspoon dried parsley, finely chopped
1 tablespoon red wine
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon honey
3 tablespoons distilled white vinegar
Pour olive oil and onion in large stockpot. Cook over medium heat for 3 minutes. Pour broth into pan. Place chicken about 2 inches from hot oil pan. Cook and stir until chicken is tender and browned; about 6 minutes. Remove from pan and set aside.
Heat olive oil in large skillet over medium heat. Fry chicken in olive oil for 5 minutes, turning once. Season with thyme, parsley, wine and pepper and stir in honey to taste; cook and stir for about 2 minutes. Remove chicken from pan and set aside to cool. Transfer cooked chicken to chicken stockpot, lightly ladle broth mixture over chicken. Bring to a boil and cook for 2 minutes. Stir in vinegar and cook until thickened. Pour over chicken and stir to coat. Serve with chicken stock.