3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
2 red onions, thinly sliced into 1 inch slices
2 bay leaves
3 tablespoons lemon juice
1 onion, seeded and cut into 1 inch slices
1 tablespoon black peppercorn salt
1/4 cup chopped fresh parsley
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 tablespoon apple cider vinegar
2 teaspoons red wine vinegar
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
4 ounces chicken sausage
Heat 1/4 cup olive oil in a medium saucepan over medium heat. Place chicken pieces in oil, well-browning with a little lemon juice. Reduce heat to medium. Cook 10 minutes, then remove. Reserve chicken.
Stir the lemon juice, orange zest, orange zest, black peppercorn salt, parsley, olive oil, parsley, apple cider vinegar and wine vinegar into the skillet. Bring to a boil, then reduce heat. Cover with the red wine vinegar and white vinegar. Place saucepan over medium heat, bring to a rolling boil, stirring constantly, until mixture is thickened.
Melt sausage in a large skillet over medium heat. Stir together bay leaves, lemon juice and orange zest, and pour over the chicken, onions and chicken, season with parsley, apple cider vinegar and red wine vinegar. Bring to a boil, stirring constantly. Reduce heat to medium/low; simmer for 20 minutes, without stirring.
Stir the oil mixture into the skillet. Bring to a low heat; stir constantly. Bring to a boil, stirring occasionally. Reduce heat to medium/low; allow chicken to cool. Reserve seasoning packet for garnish. Serve hot. Garnish with chicken sausage.