Chicken, Onion And Raisin Stew

• 1/2 cup raisins
• 3 Tbs red wine vinegar
• 2 pounds small boiling onions
• 6 Tbs EVO
• 6 Chicken leg and thigh pieces (cut apart)
• 1 28 oz can of diced tomatoes in juice
• 1 can low salt chicken broth
• 1/2 cup dry white wine
• 1 tbs coriander
• 1 tsp honey
• 1 tsp allspice
• 1 tsp coursely ground black pepper
• 2 bay leaves
• peel of 1 orange, removed in strips using vegie peeler
• 1 cinnamon stick
• 1 tsp dry oregano

1. Combine raisins and vinegar in bowl set aside. Cook onions in large sauce pan of boiling water for 5 minutes, drain, cool and trim and peel.
2. Preheat oven to 350. Heat 3 tbs EVO in large ovenproof pot over medium low heat. Add onions, and saute until golden (10 minutes). Move to large bowl. Sprinkle Chicken with salt and pepper, at 1 tbs EVo to pot, cook chicken in batches until golden brown - 5 minutes per side.
3. Add chicken to bowl withj onions. Add tomatoes andjuice, broth, wine, all spice, coriander, honey, and 1 tsp pepper to pot. Boil, scraping brown bits. Add bay leaves, orange peel, cinnamon stick and oregano, chicken and onions. Cover tightly and bake for about an 1 hour.
4. Stir in raisin mixture, season and serve.

raisins, red wine vinegar, boiling onions, evo, chicken, tomatoes, chicken broth, white wine, coriander, honey, allspice, black pepper, bay leaves, orange, cinnamon, oregano

Taken from www.epicurious.com/recipes/member/views/chicken-onion-and-raisin-stew-50125923 (may not work)