Chicken wings and rice with basil, thyme and honey

Ingredients:

1. Chicken breast quarters : 2 (~500 g)
2. Vinegar : 4 tblsp
3. Pepper corns: 6-10 (finely crushed)
4. Dry basil: 1 tbsp
5. Dry thyme: 1 tbsp
6. Honey: 2 tbsp
7. Oil/fat: 2 tbsp
8. Rice: 100 g

Procedure:

1. Boil a mixture of water and salt in a deep pot. Put the chicken into the boiling water so that it is entirely submerged. Take it off heat and let cool down for 10 minutes.
2. Drain the water. Marinate the chicken with the vinegar, pepper corns, basil and thyme for 10 minutes or longer.
3. Heat oil in a pan. Put the chicken (keeping the marinade with the juices aside) into it and cover. Cook for 1-2 minutes at high heat. Flip it and cook for another 1-2 minutes. 
4. Reduce heat to below boiling point (~90 degrees Celsius), add two cups of water and cook for at low until chicken is done (~20 minutes). Flip the chicken pieces midway.
5. Remove the chicken pieces and season them with honey and then pour a few tablespoonfuls of the juices over them. Now rinse the marinade with 1/2 cup water and add it to leftover juices in the pot. Add the rice. Add more water if necessary and bring to boil. Cook until rice is done.
6. Serve the chicken with the rice.