3 tbsp. vegetable oil
2 tbsp. butter
1/4 lb. bacon, cut in lg. dice
1 (3 1/2 to 4 lb.) roasting chicken, trussed
Salt and pepper
2 med. potatoes
1 c. black olives, drained, pitted
1/4 lb. sm. mushrooms
4 med. tomatoes, peeled, halved, seeded
1 garlic clove, chopped
2 tbsp. brandy
1 tbsp. finely chopped parsley, if desired

Preheat oven to 400 degrees F. Heat 2 tablespoons oil and 1 tablespoon butter in a large heavy casserole. Add bacon. Cook until browned. Remove and reserve. Add chicken to casserole and brown on all sides. Sprinkle lightly with salt and pepper. Cover and cook in oven 20 minutes.

Cut potatoes in quarters and trim to uniform oval shapes with a small knife. Put in a small saucepan. Cover potatoes with cold water. Bring just to a boil; drain well.

In a medium skillet, heat remaining 1 tablespoon oil and 1 tablespoon butter. Add potatoes. Sprinkle lightly with salt and pepper and brown quickly on all sides; do not cook further as potatoes will continue to cook in oven with chicken. Remove from heat.

Add potatoes, olives, mushrooms, tomatoes, garlic and brandy to chicken. Cover and cook 30 to 40 minutes until chicken is tender. Taste liquid for seasoning. Discard trussing strings. Carve chicken and arrange in a deep serving dish. Spoon vegetable garnish and cooking liquid over chicken. Sprinkle with parsley. Makes 4 servings.