Chicken Stew Honey Mustard Marinade
OtherChickenAdvanced150 min
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
- 1 can chicken stock celery, and green pepper has been added. Then
- 1/8 tsp pepper add olive oil, garlic, and salt. Allow to boil 1 hour
- 1/2 cups heavy cream longer. Add tomatoes, rice, pimentos, and
- 1/2 cups flour seasonings. Simmer slowly covered for 30 minutes.
- 1/2 tsp salt Add more water if necessary. Stir occasionally.
- 1 tbs parsley flakes
- 4 tbs margarine
Instructions
- 1
SAUCE Boil chicken 1 1/2 hours in water to which onions,
- 2
Put chicken in Dutch oven and cover with water.
- 3
Add celery, carrot, onion, and salt. Tie parsley
- 4
flakes, bay leaf, cloves, and thyme in a small square
- 5
of cheese cloth and add to pot. Cover and cook at
- 6
low 7-9 hours. Melt margarine in medium pot. Stir
Tags
soupgeezer-cookbookother
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.