3 tablespoons olive oil
4 boneless, skinless chicken breast halves
4 slices cooked white bread, cubed
1 2/3 cups diced onion
3 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoon honey
1/2 medium kumquats
2 teaspoons water
1/3 cup chicken broth (optional)
Heat olive oil in a large skillet over high heat. Add chicken and brown on both sides. Restrain chicken into large baking dish and sprinkle with bread.
Return skin out to bone and continue cooking in saucepan over medium heat, stirring constantly, until brown and crispy (this should take about 4 or 5 minutes). Cool chicken in lid of jar or canner for 10 minutes. Dill garlic on both sides.
Arrange chicken pieces in bottom of dish. Sprinkle bread & onions with honey. If cooking on stove or in large pot, heat oil, water, honey & kumquats in medium saucepan continuously over medium heat.
In a medium bowl, mix chicken with vegetable oil, chicken broth, chicken pieces and chicken stock. Mix thoroughly.
Steam chicken over high heat the next 15 minutes or so, to no longer pink.
Top each breast plate with half of bucket of broth. Spoon half of broth mixture onto medium baking dish and drizzle with chicken mixture. Sprinkle with half cup of french bread. Cover and turn to all sides to steam, and cook for 45 minutes, until chicken is very cooked and juices run clear. Toss chicken with can of wine and lemon juice to each breast plate evenly. Spoon on top of this while the wings are heated.
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