Israeli Sweet and Sour Chicken

2 lbs. chicken legs

1 yellow onion; thinly sliced into half moon rings

1 blood orange; sliced

2 lemons; sliced

5 cloves garlic; crushed or minced

1 cup castelveltrano olives

2/3 cup golden raisins

1 cup crimini mushrooms; chopped

1 handful of parsley; chopped

1 bunch of tarragon; destemmed

2 cups white wine

2 cups chicken stock

1/2 cup honey

1 handful of parmesan; to garnish

Salt and fresh cracked pepper; to taste

EVOO; as needed

Preheat oven to 425˚. Pat chicken dry and season with salt and pepper. Pour a large amount of olive oil into a Dutch oven or deep cooking pot over medium-high heat. Add chicken skin-side down, cooking for 3-4 minutes on first side or until browned. Turn off heat and flip chicken over, continuing to cook lightly. Add onion, raisins and olives to pan and stir. Add mushrooms, tarragon and parsley to pan, reserving some parsley to garnish. Pour in white wine, chicken stock and honey, stirring to make sure that all wet ingredients fall to the bottom of the pan to create a base, and that the chicken and herbs rest on top of the vegetables while still touching the sauce. Place in oven for one hour. Remove from oven and remove chicken legs from Dutch oven, setting aside for later. Return remaining contents to the stove over low-medium heat and bring to a simmer, seasoning with salt and pepper. Cook for several minutes while stirring and pour over chicken. Garnish with parsley and parmesan and serve over a bed of grains, such as couscous or bulgur wheat