1 cup honey
1 tablespoon butter
2 tablespoons vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1/4 cup red wine vinegar
1/4 cup whole alternan celery leaf
4 poached eggs
In a large bowl, combine honey and butter. Mix well, cover and refrigerate overnight, allowing flavors to blend.
Heat oil and 1 tablespoon of the honey butter into the skillet and saute over medium heat until bubbles start to appear. Remove from heat and using a spatula gently turn the chicken pieces so they are golden brown. Pour mixture into the skillet, bringing 1 to 2 inches from edges. Remove from heat and continue cooking over medium-high heat for 3 minutes.
Place the onion slowly over a medium heat dish and press 1 teaspoon of the garlic powder in the bottom of the skillet. Pour 1/4 cup of the sauce over both chicken pieces, covering evenly. Preserve sauce over skillet and allow to simmer until hot.
Place the celery leaf between pieces of chicken and season with salt and pepper to taste. Sprinkle with parsley, orange zest, honey and raisins. Top each piece with 1 cup chicken-shaped celery leaves, about 1 tablespoon chicken stock and 1 teaspoon white sugar for garnish.
Stuff with parsley, orange zest, honey and raisins. Serve garnished with remaining chicken and crumbled cheese on top.