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1 chicken, quartered
1 onion, sliced
1 tablespoon Gefen Honey
1 tablespoon Tuscanini Apricot Jam
1 tablespoon Psagot Viognier or other wine
2 tablespoons water
Place sliced onion into a 10-inch frying pan.
Combine honey, jam, wine and water, pour over onions.
Add chicken.
Cook over low heat for one and a half to two hours.
Styling and Photography by Tamara Friedman
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