2 tablespoons olive oil
1 large onion, halved and seeded
2 cloves garlic, minced
1 teaspoon ground black pepper
3 carrots, zested and sliced
1 teaspoon salt
3 cups chicken broth
1 1/2 cups white wine
3 cups half-and-half cream
2 teaspoons white sugar
1 teaspoon white vinegar
1/2 teaspoon salt
Broil chicken in warm oil or water 3 minutes per side, or until chicken is no longer pink.
Melt the olive oil and garlic in a large saucepan over medium heat. Add carrots, salt, pepper, and chicken, stir well. Reduce heat, cover, and simmer for 15 minutes. Add the chicken broth and cook 2 minutes. Stir in white wine and half and half, then return meat to pan.
Add sugar, vinegar, sugar, vinegar, salt, and the chicken stock. Bring to a boil and cook 5 minutes, or until sauce coats and is no longer pink.