Chicken with tomatoes “in a pot”

Rinse the chicken (1.5–2 kg) inside and out. Pat dry. Rub with salt (to taste) and brush with mustard (1/2 tbsp).

Cut the onion (8 small or 3–4 medium) into halves or quarters. Peel the tomatoes (2–3 pcs) and chop them into cubes. Cut the unsweetened bacon (60 g) into small pieces. Mince the garlic (3 cloves).

Place the chicken in a clay pot or a covered casserole. Arrange the onion around it.

Top with tomatoes, garlic, and bacon.

Add butter (30 g), dry white wine (4 tbsp), and brandy (2 tbsp).

Do not use port or madeira. They contain more sugar. Only leave dry wine and brandy in moderation.

Cover with a lid and bake at 190–200°C for 60 minutes.

Remove the lid. Baste the chicken with the juices from the bottom of the dish. Bake for another 10–15 minutes until lightly browned.

Remove from the oven. Let rest for 10 minutes under the lid. Serve with stewed vegetables or fresh herbs.