2 medium cooked skinless, boneless chicken thighs - cut into 1 1 inch strips
2 medium cooked chicken legs
1 large onion, sliced into 1/4 inch rings
2 teaspoons white sugar or honey
1 (12 fluid ounce) can or bottle chicken broth
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 1/2 teaspoons paprika
salt to taste
1 tablespoon paprika powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups chicken broth
1 cup flat leaf parsley
10 2-inch chicken cutlets
Brown chicken on all sides: grease a 9x13 inch baking dish. Remove skin from thighs. Melt butter in large skillet over medium high heat, and cook off for 10 minutes. Remove skin from thigh. Drain liquid from skillet, reserving fat. Trim down center of poultry and chicken together. Sprinkle brown sugar in pan; pour water over chicken and chicken. Bring to a boil over high heat, and then reduce heat to low. Cover skillet, and simmer 30 minutes, stirring once or twice, until juices of chicken are clear. Stir in paprika, salt, paprika powder, vinegar, water, bubbly lemon water, paprika powder, crushed red pepper, cinnamon, and nutmeg. Remove from heat, stirring occasionally. Cover skillet with lid, and allow to cool to room temperature.
Marinate chicken in broth, pan juices and remaining paprika. Marinate in refrigerator 25 to 40 minutes.
Place thighs in unleaded aluminum foil drippings, reserving strips for garnish. Vacuum chicken legs; spread on prepared baking dish. Place cutlets over poached chicken legs, securing with wooden pick. Return chicken to skillet; cook over medium heat, flipping once, until browned on all sides. Sprinkle over poached chicken and broth and sprinkle with garlic salt and salt stones; sprinkle with paprika liquid, paprika powder, remaining paprika, parsley.
Arrange chicken in foil-lined dish with parchment paper backing or under plastic wrap to absorb heat, about 8 inches apart. Brush skin of chicken with marinade, and place on wax paper or a silicone mold. Combine peppers and cherry peppers; arrange chicken on top. Discard chicken and carrots. Combine with sauce; stir into sauce. Garnish with parsley and parsley slices.
Cover pan, and refrigerate at least 8 hours. Garnish chicken with parsley or basil blades. Place parsley-vegetable mixture in refrigerator to keep juices at bay. Serve chicken with rice or crisp cut of steak, pasta or tortilla chips.
⭐ ⭐ ⭐ ⭐ ⭐