1/2 cup grape juice
1 cup milk
2 1/2 cups water
1 cup chicken broth
1/2 cup chopped onion
1/3 cup chives
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme
1 teaspoon salt
1 teaspoon dried basil
In a large bowl, mix the grape juice, milk, water, broth, onion, chives and garlic. Cover and refrigerate overnight.
Dredge chicken in the egg and bread mixture; pat dry. Mix in soup mix, seasoning packets, salt and basil. Discard remaining seasoning packets.
Heat a large pot over medium heat. Add chicken and cook, turning once, for 5 minutes. Reduce heat to medium-low; add tomato juice, lemon juice, wine and 3 tablespoons water. Stir until liquid is absorbed. Bring to a boil, then add chicken and liquid has reduced to about half.
Return chicken to pot; cook, turning once, for 5 to 7 minutes. Reduce heat to low.
Remove meat from pot; place in hot water. Remove the skin, bone and fat from the chicken. Cover and simmer gently for 10 minutes.
Return chicken to pot. Cook over medium heat, stirring occasionally, for about 5 minutes. Remove and discard skin. Stir in chicken stock and 4 tablespoons flour. Bring to a boil.
Place wine mixture in another large saucepan. Pour over chicken, stirring occasionally, until chicken is covered, 1 minute.
Bring broth to a boil. Cover, reduce heat to low, and simmer for 1 to 2 minutes per pound of chicken.
When chicken's internal temperature reaches 135 degrees F (65 degrees C), place in saucepan with vegetables. Cover and simmer, leaving the liquid in the saucepan, stirring occasionally, for 2 minutes. Remove and discard meat or vegetables. Pour sauce over chicken and veggies, and simmer for 1 or 2 minutes per pound of chicken.
While the sauce is simmering, have a passenger bring a leather or plastic handbag (e.g. Original Leather Carry Bag) with the contents and rubber bands to shape into a bag. Slice open to slip contents inside the bag.