FBD

Chicken Stew Honey Mustard Marinade

ItalianChickenAdvanced150 minBy Northstar

Ingredients

Servings
4
  • 4 clove garlic, minced
  • 2 0.5 cup rice, uncooked
  • chicken, cut up
  • 1 tsp salt
  • stalk celery, sliced
  • 1 tsp red pepper
  • onion, halved
  • 1 tsp Tobasco
  • 4 tbs parsley flakes 2stalks celery, minced
  • 2 whole cloves 2 green peppers, minced
  • 1 carrot peeled and sliced 2 pimentos, minced
  • salt
  • 1 tsp oregano
  • bay leaf, crushed
  • 1 tsp rosemary
  • thyme
  • 1 tsp thyme
  • water
  • chickens, cut up
  • 1 cup Dijon mustard
  • onions, chopped
  • 1 cup red wine vinegar
  • celery, chopped
  • 3/
  • 4 cup olive oil
  • green peppers, chopped
  • 1/
  • 4 cup honey
  • 2 cup flour 1 clove garlic, minced
  • 1 tsp salt 2 tbs soy sauce
  • 1 tsp black pepper
  • 1 tsp red pepper Mix in small pot. Marinate chicken overnight in
  • 1 tsp Tobasco cooler in double /gallon zip-lock bags. Grill chicken
  • 1 tbs parsley flakes over coals.
  • 0.3 cup green onions, chopped
  • 1 cup olive oil

Instructions

  1. 1

    SAUCE Boil chicken 1 1/2 hours in water to which onions,

  2. 2

    1 can chicken stock celery, and green pepper has been added. Then

  3. 3

    1/8 tsp pepper add olive oil, garlic, and salt. Allow to boil 1 hour

  4. 4

    1/2 cups heavy cream longer. Add tomatoes, rice, pimentos, and

  5. 5

    1/2 cups flour seasonings. Simmer slowly covered for 30 minutes.

  6. 6

    1/2 tsp salt Add more water if necessary. Stir occasionally.

  7. 7

    1 tbs parsley flakes

  8. 8

    4 tbs margarine

  9. 9

    Put chicken in Dutch oven and cover with water.

  10. 10

    Add celery, carrot, onion, and salt. Tie parsley

  11. 11

    flakes, bay leaf, cloves, and thyme in a small square

  12. 12

    of cheese cloth and add to pot. Cover and cook at

  13. 13

    low 7-9 hours. Melt margarine in medium pot. Stir

Tags

soupgeezer-cookbook