I just made this for dinner tonight and it was fantastic. I served it over steamed brown rice with a side of salad. At first I was afraid about the large amount of vinegar the recipe called for but the final product had a nice gentle taste. This recipe will definitely be made again.
I made this a little bit different. I didn't have time to let it bake. So I salt and peppered my chicken breasts, sauted them up until they were done. And removed them from the pan. Then I cooked minced onions and garlic in the olive oil. I add garlic to most everything :D I left them in the pan and added the wine to deglaze, then the vinegar, honey, bay leaf, and thyme. I didn't have any broth so I just added a little water to cut the bite of the vinegar. Then I let it cook and cook until it reduced to a very thick syrup. I spooned the sauce over the chicken. It was sooo delicious. I didn't measure, but I probably used about 2 cups of wine and 3/4 cup of vinegar and a half cup of honey.
This is good, I tried the recipe from thr magazine.