4 stewed chicken breasts
3/4 cup olive oil
2 cloves garlic, minced
3/4 cup chopped onion
1 cup chicken broth
1 chicken, cut into cubes
1 1/2 tablespoons herbal marinade
1 1/2 teaspoons dry mustard
1 (12 fluid ounce) can or bottle water
salt to taste
Place chicken in a 10x15-inch foil-lined roasting dish. Heat oil in a large skillet over medium heat. When oil begins to shimmer, stir in garlic, onion, broth, and first 3 ingredients. Stir fry 10 to 12 minutes, until chicken is no longer pink.
When tomato isn't opaque, lightly brown chicken pieces in olive oil; remove from pan. Stir the marinade mixture into the skillet with stir the chicken pieces. Cook under low heat, stirring occasionally, 2 to 3 minutes. Transfer chicken pieces to an 8x8 inch baking dish.
Heat mustard and water in a small skillet. Cover chicken pieces with marinade, and sprinkle over chicken. Bake uncovered 10 to 12 minutes, turning chicken every 5 minutes. When chicken has been fully cooked, reduce cooking time by 5 minutes, and transfer to plate.
Return chicken to roasting dish, add the herb and water mixture gradually and put into oven. Salute head and thigh until no longer pink. Serve on each side with herbs and marinade.