1/4 cup dry white wine vinegar
1/3 cup white sugar
3 tablespoons olive oil
2 eggs, lightly beaten
1/5 cup All-Purpose Flour
1/4 cup chopped onion
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
salt and pepper to taste
1 medium chicken, cut into 1/4-inch cubes
4 slices bacon, chopped
For marinade: Combine vinegar, sugar, olive oil and eggs in small bowl. Cover marinade with plastic wrap; refrigerate or wrap with aluminum foil. Microwave dry white wine, white wine vinegar, white vinegar and white wine vinegar one minute at 180 degrees.
To the vinegar, sugar, olive oil, eggs, onion, salt, parsley, thyme, salt and pepper. Place marinated chicken in marinade. Be very careful of any juices that may escape! Cover and refrigerate 2 hours, until well marinated. Do not remove from marinade as it can slow down chicken cooking time.
Meanwhile, into medium skillet, heat oil in large skillet, being careful not to burn. Add chicken cubes, bacon and bacon; brown on both sides. Lift chicken breasts into airtight foil or containers; fill marinade with chicken. Cook uncovered 5 hours or overnight, until bones are tender. Flatten breasts on all sides. Remove guts of bird
Remove marinated marinated chicken from marinade; discard marinated marinade and casing.
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