2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves
1/2 teaspoon salt, or to taste
4 potatoes, cubed
1/4 cup olive oil
1 onion, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 (3 pound) can whole kernel corn, undrained
3 (3 ounce) cans chicken bouillon
1/2 cup cider vinegar
1/2 teaspoon paprika
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 (4 ounce) can sliced fresh strawberries, warmed
Bring a large pot of water and olive oil to a boil. Add chicken and salt to taste. Cook 5 to 10 minutes on each side, flipping chicken occasionally. Remove chicken from pot and place in preheated stockpot, but do not stir or drain.
Heat oil in a large skillet over medium-high heat. Stir in potatoes and saute until transparent, 2 to 3 minutes. Stir in chicken, reserving juice in pot. Pour chicken broth over chicken and toss to coat. Reduce heat. Cover, simmer 30 minutes, stirring occasionally.
While the chicken is cooking, toss together the celery, carrot and onion. Warm over medium heat in large skillet until vegetables are tender, but not charred. Reduce heat to medium but not heat; stir in wine and water. Bring to a boil, stirring occasionally. Boil for 1 minute, reduce heat to low, and simmer for 8 minutes, stirring occasionally. Transfer chicken breasts to the stock pot, pressing gently to bring them to a boil. Stir occasionally with the lid of the stock pot over top and scrape pot with spoon.
Bring a large pot of water to a boil. Add chicken stock; cover, reduce heat, and simmer for 3 minutes.
Meanwhile, in a small bowl, beat together brown sugar, orange zest, lemon juice, orange zest, orange juice, lemon juice, orange juice, lemon juice and orange juice.
Pour chicken stock mixture into a large saucepan. Cover and simmer for 30 minutes, stirring occasionally. Remove chicken from heat and stir in parsley flakes and salt. Throw in celery salad to taste.
Stir in the juice, vinegar, paprika, rosemary, olive oil, mustard, mustard powder, butter and wine. Bring mixture to a boil and reduce heat to medium low. Cover, simmer for 6 minutes and serve.
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