3 1/2 lb. roaster chicken
1 onion
1/4 c. oil
Salt & pepper
1 lb. potatoes
2 oz. Canadian bacon
1 tbsp. vinegar
2 cloves
1 bay leaf
1 1/4 tsp. grated nutmeg
1 tsp. powdered mustard
3/4 c. chicken broth
8 oz. can of tomatoes

To serve 4. Wipe the chicken, cut into 8 portions. Peel and slice the onion. Put the oil in a casserole and fry the onion until transparent. Add chicken and fry for 10 minutes, turning frequently. Season. Peel and dice the potatoes. Add to the pan with the bacon, vinegar, cloves, bay leaf, nutmeg and seasoning. Stir the mustard and the broth and pour into pan with the canned tomatoes and juice. Mix well and bring to boil. Reduce heat and simmer for about 30 minutes until the chicken and potatoes are tender.