Garlic chicken braised in sweet and sour sauce

Great ingredients for this simple in method recipe to enjoy the chicken along with some fried potatoes! A delicious dish to treat the family on a Sunday dinner. Rosemary is not one of my favourite herbs to be honest so after the first time I cooked this recipe tarragon replaced the rosemary and I think I liked it even more, so you can choose the herb that suits you better

Recipe of Kostas Tsigas,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6-8 people):
2 medium chickens, cut in portions
15 cloves of garlic, peeled and kept whole
2 medium yellow onions, grated
1 ½ tea-cup of apple cider vinegar
2 tea-cups of white dry wine
1 tbsp of honey
4 tbsp of olive oil
4 tbsp of butter
½ tsp of ground allspice
2 tbsp of tomato paste
3 tea-cups of chicken stock
2 tbsp of fresh rosemary (or other of your choice)
2 tbsp of finely chopped flat-leaf parsley
salt
pepper

Method:

Rinse well, dry the chicken and season with salt and pepper.

Warm the oil and half of the butter in a large pot on medium heat and sauté the chicken until it is nicely coloured on all sides. With a slotted spoon transfer the meat on kitchen paper and leave aside.

Throw in the pot the onions and the garlic, turn the heat to medium-low and sauté for 5 minutes stirring frequently with a wooden spoon (you might need to add a bit of water).

Pour over with the wine and the vinegar, season with the allspice and the rosemary and using a wooden spatula rub the ingredients at the bottom of the pot to stop them being stuck. Allow the liquids for 2-3 minutes to reduce in volume and then add the tomato paste and the honey, stirring with the wooden spoon.

Pour over with the stock, add the chicken, cover with the lid and cook the food for 50-60 minutes or until it is cooked through, avoiding to stir with the spoon. When it is ready transfer the chicken on a serving platter and continue cooking the sauce until it is thickened (discard the garlic cloves if you want).

Take the pot off the heat, add the rest of the butter in and stir until it is melted. Sprinkle with the parsley and stir again.

Pour the sauce over the chicken on the platter and serve immediately.