6 chicken legs and thighs
1/4 cup dark mustard
1/2 cup honey
1 bell pepper, sliced
corn oil
1 onion, chopped
2 cloves of garlic
balsamic vinegar to taste
salt and pepper
Season skillet with oil and vinegar. Add onions and bell pepper and saute until tender. Remove from the skillet.
Place chicken in skillet and add garlic. Cook, turning often.
Mix honey and mustard together. Pour it over chicken, onion, and pepper. Brown in oven. Serve with rice. (Photo by Catia70, Dreamstime.com)
Aunt Arlene's Chicken Cacciatore
1 can tomatoes, drained
1 cup tomato paste
1-1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon honey
1/4 cup chicken broth
3 cloves garlic, crushed
1 cup onion
1 medium green pepper
3/4 lb skinless chicken breast, cut in pieces
3/4 cup green peas
1 tablespoon balsamic vinegar
Place drained tomatoes, tomato paste, oregano, basil, honey, pepper in 2-3 quart saucepan. Cover and simmer 15 minutes.
Heat 4 tablespoons broth in large skillet. Stir fry garlic, onion, green pepper, and chicken for 10 minutes. Add chicken and green peppers to sauce and simmer partially covered 10 minutes. Add peas, balsamic vinegar and cook 5 more minutes. Serve.
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