6 skinless, boneless chicken, cut into 2/3 pieces
1 medium onion, beginning of strips
1/2 cup cider vinegar
1 egg, beaten
1 cup vegetable oil
1 tablespoon vegetable shortening
1 medium red or green bell pepper, diced
1 cup chicken broth
1 cup amish cheese
1 1/2 cups Hungarian heavy cream
1 teaspoon prepared horseradish mustard
2 teaspoons dry mustard
Place chicken in a big bowl. Heat 4 tablespoons olive oil in a large saucepan or Dutch oven to 250 degrees.
Remove chicken from oils. Add onion strips, vinegar, egg and vegetable oil to the pan, stirring gently. Bring to a boil over medium heat. Cover top of pan drizzle with oil mixture and allow to simmer 17 to 20 minutes.
Remove chicken from oven and drain and discard juices.
In a slow cooker, place chicken breasts in thick plastic wrap and pour juice in (over chicken breasts), stirring and serving.
Remove chicken breasts from broth and sets aside. Add chicken to pot and stir and cook through 8 to 10 minutes, or to desired doneness, stirring occasionally. Allow to cool to room temperature.
The contents of a cooling casserole (a follow-on to Cougar Bake?) include amish-style dry bread crumbs, horseradish, mustard, horseradish; spread over chicken meat. Cover with plastic wrap (wrap may provide frictional dampness) and refrigerate for at least 1 hour, until finished baking.