Sounds unusual, but VERY tasty. Another Momcat Recipe!

2 or 3 large split chicken breasts with bone
6 to 8 chicken thighs with bone
salt
pepper
2 1/2 to 3 quarts water
2 large sweet yellow onions - chopped
2 tart apples - cored, peeled, and chopped (I prefer Granny Smiths for this)
4 or 5 two-inch long strips fresh orange peel (I use a vegetable peeler to get just the outer rind, not the white pith)
3 Tbls. butter or margarine
2 ripe tomatoes - chopped
5 or 6 carrots - sliced
2 11oz cans Nibblets whole kernel corn (or similar amt. frozen or fresh)
5 or 6 small white potatoes - chopped (don't peel)
7 or 8 stalks celery - sliced
2 cloves garlic pressed through a garlic press
1 cup frozen cut green beans
1 cup frozen small lima beans
3/4 cup nice Madeira or a similar sherry
1 tsp. salt, plus to taste
freshly ground black pepper to taste (I use rather a lot)
1/2 tsp. dried rosemary
1/4 to 1/2 tsp rubbed sage (depending on individual tastes)
1/4 tsp ground cloves (generous measurement - stop short of 1/2 tsp)
1/4 tsp ADAMS chili powder (generous measurement) - Brand is important here..all chili powders are not created equal
1/4 to 1/3 cup prepared yellow mustard
1 to 1 1/2 tsp Worcestershire sauce

To begin: Use about a 5 quart heavy pot (just make sure it's large) bring water to a boil and add about 1/2 tsp salt and grind in some black pepper. Skin all chicken pieces and remove as much fat as possible and add chicken to the boiling water. Boil chicken about 20 minutes or until cooked. Remove chicken from the pot and allow to cool. When cool enough, debone the chicken and chop. Skim fat from the pot and pour broth through a strainer. Return about 2 quarts of the defatted, strained chicken broth to the pot and add the chopped chicken.

Melt butter in a separate skillet and add the onions, apples, and orange peel. Sauté until the onions are transparent. Remove the orange peel and discard. Add the onions and apples to the chicken and broth in the pot.

Add the rest of the vegetables and all seasonings to the pot with the chicken, apple, and onion. Bring to a boil and simmer, partially covered, for 2 to 3 hours, stirring often. Ready when chicken falls apart and vegetables are tender.

This recipe was created the way most of mine are; I get an idea for ingredients I'd like to try together, I make it up as I go along, and if it's good I retrace my steps and write down what I did. I actually have a "birthdate" for this recipes first made it on July 21, 1997. It's a bit of work to make, but very, very good..and even better the next day or two after the flavors have had a chance to sit and mingle.