1 tablespoon olive oil
1/4 cup red wine vinegar
1 cup chicken broth
10 tablespoons red wine
1 teaspoon salt, divided
1 small red onion, finely chopped
4 cloves garlic, peeled and crushed
2 potatoes, chopped
1 small carrot, finely chopped
2 tablespoons reduction-sugar substitute (optional)
3 tablespoons olive oil, divided
4 tomatoes
4 red bell peppers
3 teaspoons butter, divided
6 cups chicken broth
8 cups uncooked French onion
8 cups hot water
8 small limes, peeled and deveined (optional)
Heat oil in a large bowl over medium heat. Stir in vinegar, broth, chicken, salt and onion. Pour mixture over chicken and saute in heat until sauce thins, about 8 minutes. Add potatoes, carrot and 2 tablespoons of dry salt. Simmer for about another 5 minutes, or until carrots are tender.
Bring a large pot of salted water to a boil. Add chicken and simmer for 15 minutes. Serve over hot water (rice and water not included) and sprinkle with crumbled lemon peel and 1 cup water.