Vinegar and Honey Chicken

This is from Rachael Ray's newest cookbook, Just In Time. Page 260. This was so so so good!

2 T Olive Oil
4 Bone-in skin-on chicken breasts
3 large onions, sliced thinly
3 T fresh thyme
1/4 cup honey
4 large garlic cloves, chopped
1 cup Apple cider vinegar
2 cups stock
salt and pepper

Heat oil in a large pan on medium high. Season the breasts and place skin down in the hot pan. Cook 5 min, flip and cook an additional 2-3 minutes. Remove the chicken (not cooked through yet dont worry!)

Add the sliced onion, thyme, honey, and garlic. Ad salt and pepper and cook, stirring frequently, for about 20 minutes until onions are browned and very soft and caramelized.
Add the vinegar and scrape the pan to deglaze. Add the stock and bring to a bubble.

Put the chicken back in the pan and cover. Reduce heat to medium for 15 minutes, flipping the chicken halfway.

Uncover and bring heat to high and cook 4-5 minutes more until sauce is slightly thickened.

Voila!