1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups chicken stock
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon vegetable oil
1/2 teaspoon paprika
2 teaspoons yellow mustard
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon dried basil
Heat oil in a large skillet over medium heat. Saute onion and garlic until golden. Add chicken stock, water, salt and pepper; mix well. Reduce heat to low, and simmer for 10 minutes. Stir in chicken broth and salt and pepper blend well. Heat to low and stir in sugar and oil.
Lightly coat a large baking sheet with nonstick spray. Pour chicken mixture on the prepared sheet. Cover with aluminum foil and refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C).
While chicken mixture is cooking, combine brown sugar, soy sauce, white mustard, mustard, and soy sauce in a small bowl. Mix well and pour mix over chicken mixture. Place coated chicken over aluminum foil in a roasting dish.
Bake uncovered for 40 minutes, or until chicken is cooked through and juices run clear.