Step One:

4 Cups Summerwood Vin Rouge

½ cup honey

¼ teaspoon ground cloves or 2 cloves

¼ teaspoon ground cinnamon or 1 cinnamon stick

Place in a sauce pan and bring to a boil.  Reduce to one cup of liquid.  Remove cloves and cinnamon stick.  Set Aside

Step Two:

Whole Chicken, cut into 8 pieces or purchased as 8 pieces

2 breast, 2 thighs, 2 legs, 2 wings

Season the chicken with salt and pepper.  Heat a large skillet on high heat until very hot.  Add ¼ cup of olive oil and carefully place the chicken in the pan with out over crowding.  If all the chicken does not fit then brown in 2 batches.  Cook the chicken on both sides until they are golden brown.  It should take 5-7 minutes per side.  Place the browned chicken in a baking dish and place in a 475 degree oven for 20 minutes or internal temperature of 160 degrees. 

Step Three:(While the chicken is cooking)

1 Cup yellow onion, diced small

1 Cup carrot, diced small

1 Cup celery, diced small

¼ cup golden raisins

¼ cup whole almonds

¼ cup chick peas(cooked)

2 Tablespoons olive oil

½ cup sugar (mix together the sugar and red wine vinegar in separate bowl)

1 cup red wine vinegar

Sauté the carrot, celery and onion in the 2 tablespoons of olive oil until they begin to brown slightly.  Add in a ½ of cup of  the wine reduction and bring it to a boil.  Add in the raisins, almonds, chick peas vinegar, sugar & vinegar mixture, and remaining wine reduction.  Bring to a boil and then reduce the liquid by half or until it looks syrupy.  Pour over the chicken and serve immediately.