4 lbs. skin on chicken, cut into pieces
2 TB. extra virgin olive oil
1 1/2 cups dry red wine
3 TB. Ohio honey
chopped fresh parsley

Pat chicken dry and season lightly with salt and pepper. Heat oil in large deep skillet over medium heat. Add chicken, skin side down. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up andcontinue cooking until cooked through. Transfer chicken to platter to keep warm.

Pour off excessive fat from skillet. Add wine and honey. Simmer until reduced by half, stirring often. Season with salt and pepper.