In large braiser pan, heat olive oil on stove top.
Add chicken pieces and brown them on both sides.
Add "B" ingredients and sauté until onions are limp, about 5 minutes. Keep stirring or spices will burn on bottom of pan.
Add "C" ingredients and bring to a boil. Stir well and cover with foil.
Place in 350° convection oven, fan on, and bake 15 minutes.
Remove from oven and turn all chicken pieces over.
Re-cover, then return to oven and bake an additional 15 minutes.
Remove from oven and discard foil cover.
Add "D" ingredients and stir well to combine.
Place back in oven UNCOVERED for 10-15 more minutes.
Chicken pieces should be very tender.
Remove from oven and pull chicken pieces out of sauce, placing them in a 2" hotel pan.
Place sauce in a different 2" hotel pan and cool both separately in walk in.
Place sauce in a clean container. Label, date, initial and refrigerate.
Make a small cut along bones and pull bones from chicken pieces leaving each piece as intact as possible. (ask Chef to demonstrate)
Place in a clean container. Label, date, initial and refrigerate.
Store chicken and sauce separately.