Deviled Chicken

DEVILED CHICKEN

2 T oil

3 pounds Chicken pieces

1 medium Onion chopped

1/2 Cup Water

1/4 Cup Prepared Mustard

1 T Prepared Horseradish

1T Worcestershire sauce

1 t Brown sugar

1/4 t salt

In a 5 quart dutch oven or 12" skillet,heat the oil over medium high heat and brown off the chicken pieces. When finished remove the chicken to a plate and add the onions to the pan with the drippings, cook till tender. Return the chicken to the pan and add the water. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover and simmer for half an hour, or until chicken is fork tender, stirring occasionally. Serve over rice.