1 (4 pound) whole chicken, skin side up
1 (4.5 ounce) can cider vinegar
1 large onion, chopped
1/2 cup butter, melted
6 tablespoons all-purpose flour
3 cloves garlic, minced
2 tablespoons paprika
2 teaspoons dried parsley, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper
1 teaspoon dried rosemary, crushed
1 cup Feta or American cheese, cubed
3 potatoes - peeled, cubed
1 medium carrot, chopped
1/2 cup celery, chopped
1 (3 ounce) jar onion juice concentrate
Place chicken and vinegar ingredients in a large saucepan over medium heat. Bring to a boil, then reduce heat, and cover. Simmer, uncovered, for 1 to 2 hours.
Place chicken and onion in a large stockpot and add water to excess surface area. Sprinkle with butter, flour, garlic, paprika, parsley, and oregano. Bring to a boil, then reduce heat, and cover. Simmer, uncovered, for 1 hour. Add broth, reduce heat, and simmer an additional 1 hour.
Meanwhile, in a large skillet, melt butter, stir fry corn, carrots, celery and onion until tender. Mix into chicken mixture.
Transfer chicken mixture to skillet. Add potatoes and carrot mixture. Sprinkle with broth mixture. Spoon mixture over chicken breast and vegetables. Heat, stirring occasionally, until potatoes are tender. Remove fat from skillet, stirring occasionally, and transfer to plate. Garnish with parsley, red pepper, basil and pepper.