Chicken Stew Honey Mustard Marinade

Chicken Stew Honey Mustard Marinade

Ingredients:
2 chickens, cut up 1 cup Dijon mustard
4 onions, chopped 1 cup red wine vinegar
1 cup celery, chopped 3/4 cups olive oil
2 green peppers, chopped 1/4 cups honey
2 cups 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.
1/4 cups green onions, chopped
1 cup olive oil

Directions:
DUTCH OVEN LACQUERED
Brown chicken in olive oil in Dutch oven. Remove CHICKEN
chicken and add flour to make roux. Stir constantly
until brown. Add onions, celery, and peppers. Cook
1 whole chicken cut up
until soft. Add chicken and 3qt water. Add
3 large onions, chopped
seasonings and stir well. Let cook until chicken is
1 large can tomatoes
tender. Add parsley. Cook for 5 minutes and serve.