6 skinless, boneless chicken breast halves - cleaned
1 (15 ounce) can chicken broth
2 medium onions, sliced into 1/2 inch slices
1 (11 ounce) can chicken drumettes
1 (4 ounce) can tomato paste
2 teaspoons salt
1 teaspoon dried minced onion
1 pound bone-in chicken thighs
1 cup uncooked radishes
1 cup sliced bacon
1 cup sliced mushrooms
1 cup fresh mushrooms
1 teaspoon dried marjoram
1 teaspoon dried basil
2 1/2 cups minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon paprika
1/2 teaspoon dried black pepper
5 (4 ounce) skinless, boneless chicken breast halves
Place chicken breasts in a nonstick skillet, and heat through.
In a large dish-top metal bowl, combine broth, onion, drumettes, tomato paste, salt, onion, chicken, mushrooms, bacon, mushrooms, Marjoram, basil, parsley, thyme, rosemary, olive oil, paprika, black pepper, chicken, flour, chicken, broth mixture, marinade, chicken, drumettes, tomato paste, salt, onion, chicken, mushrooms, bacon, mushrooms, Marjoram, basil, parsley, thyme, rosemary, olive oil, curry powder, salt, and pepper.
Heat oil in a frying pan over medium heat.
Fry chicken breasts until golden and crisp and juices run clear, about 5 seconds. Remove from skillet, and drain juice. Mix chicken with sauce mixture; pour in broth and broth mixture. Season with garlic powder, salt, pepper, oil, paprika, pepper, garlic powder and remaining marinade. Turn all about every 5 minutes, or until golden brown.
Heat grill to medium-high.
Remove chicken from sauce-spoon, and place on grill chunk side down, skin side up. Brown and drain on paper towels. Serve chicken on the side.