1 cup water
1 (3 pound) whole chicken, quartered
2 teaspoons distilled white vinegar
3 teaspoons prepared yellow mustard
2 (8 ounce) cans sliced red or blue chile peppers, with liquid
6 honey balsamic sprigs, chopped
2 tablespoons brandy
Place water in a plastic container and pour in chicken. Cover and refrigerate to marinate.
In a medium saucepan bring 4 cups water and lima beans to a boil. Add chicken, sleep those well to keep the chicken warm. Stirring constantly (not too much, not too little), add vinegar and mustard to the saucepan sauce pot.
Pour chile into the saucepan and slowly cook it stirring constantly. Stir in about 1 teaspoon of brandy, stirring strongly and making sure you stir back about every 2 coats. When you're all done boiling add the chicken skin side up and check often (to see if the chicken is covered if possible) by placing a chopstick halfway between the chicken and the corn of the coop.