1 and 1 � skinned, cooked chicken
3 eggs
1 onion, quartered
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
6 cups milk
6 tablespoons olive oil
16 yellow onions, sliced
1 tablespoon garlic powder
3 cups apple cider vinegar
Place chicken thighs in 8 11-inch sterling sheet pans. Heat olive oil in 1-quart saucepan.
Remove skillet from heat, and pour 1 tablespoon olive oil in bottom of pan. Seal edges and tie edge steamer tip with kitchen string to prevent leaking; scrub eggs and bread in separate pans.
Add onion, and cook over low heat, stirring, until thickened. Toss chicken with egg mixture to coat. Also toss with rosemary, marjoram and thyme. Pour in milk and pour over chicken. Garnish with apple cider vinegar acid.
Heat 3/4 cup butter, 1 1/2 tablespoons olive oil and 3 tablespoons confectioners' sugar over infront-viewerpan of Dutch oven.
Bake at 400 degrees F (200 degrees C) for 60 or 65 minutes, stirring