Coat chicken in flour and toss in slow cooker

1. Use a heavy-bottomed pot to bring the wine, honey, cinnamon sticks, and cloves to a boil over high heat. Boil until reduced to a single cup, then decrease heat and simmer, stirring periodically, for approximately 20 minutes. Take the vin cotto from the stove and let it aside to cool.

Steps to prepare chicken:

1. Toss two tablespoons of extra virgin olive oil into a big pan and heat it over high heat. Coat the chicken with sea salt and freshly ground pepper, then brown it in a skillet with the skin side down for approximately 4 minutes on each side.
2. After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
3. Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
4. Mix sugar and vinegar in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.